Reference: 140-12
Struncatura is a particular type of pasta, similar to linguine, of ancient and typical tradition of Calabria. It is made with buckwheat flour which gives it a nice brown color.
Reference: 191-12
This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.
Reference: 103-12
Trofie is a pasta originated in Ligurian Riviera, of classic elongated and twisted shape with thinner ends compared to the center.
Reference: 107-12
Fileja is a typical pasta of Calabria Region of Vibo Valentia. Its lengthened and curved shape is granted by a special processing method. Individually packaged in 500 g format and packed in 12 packs cartons.
Reference: 100-12
Fileja is a typical pasta of Calabria Region of Vibo Valentia. Its lengthened and curved shape is granted by a special processing method.
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This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.
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The Caserecce are ideal for both traditional sauces and those more simple and delicious, based on ingredients like eggplant, ricotta cheese, tomatoes and whatever else inspired by creativity.
Handcrafted product dried at low temperatures. Bronze drawing
Individually packaged in 500 g format and packed in 12 packs cartons.
Ingredients
Durum wheat semolina | Water
Nutritional values
Energy: 1511 KJ - 356 kcal (values per 100g).
Fat: 1.5g
Saturated fat: 0.3g
Carbohydrate: 71.7g
Sugar: 3g
Protein: 11.8g
Sale: 0.002g
Tips for perfect cooking
Use 6 liters of water per 500g.
Add salt and when the water boils, add the pasta.
Stir from time to time.
When cooked, drain and season to taste.
Cooking time: 10-12 min.
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Reference: 104
Trucchetti can be defined as a miniature of classics Stangugghi. They have an unusual shape which is particularly suitable for the creation of the dishes with tastes from another time.
Reference: 106
Brand: Gruppo Soldano S.r.l.
Fileja is a typical pasta of Calabria Region of Vibo Valentia. Its lengthened and curved shape is granted by a special processing method. Individually packaged in 500 g format and packed in 12 packs cartons.
Reference: 139-12
Linghuine pasta is similar to spaghetti, but from flattened form as the Genoese tradition requires.
Reference: 22317-12
Le Ricciarelle is a pasta produced with durum wheat semolina and water. They are originally from Campania.
Reference: 108
Alongside with classic Fileja, there are those flavored with spinach and chard, to bring to the table a tricolor flag of flavors and aromas, unique to the eye and the palate, typically Mediterranean.
Reference: 108-12
Alongside with classic Fileja, there are those flavored with spinach and chard, to bring to the table a tricolor flag of flavors and aromas, unique to the eye and the palate, typically Mediterranean.
Reference: 125-12
Named in such way because it is prepared with a tool called guitar, they are characterized by spaghetti square form with section.
Reference: 107
Fileja is a typical pasta of Calabria Region of Vibo Valentia. Its lengthened and curved shape is granted by a special processing method.Individually packaged in 500 g format and packed in 12 packs cartons.
Reference: 135
Lasagnacce has a very characteristic appearance, a kind of cut tape shirred on both sides. Once cooked their irregular texture is particularly seen by the contrast created between the smooth and curled parts.
Reference: 191-12
This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.
This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.
