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: 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: 22317-12
Le Ricciarelle is a pasta produced with durum wheat semolina and water. They are originally from Campania.
Reference: 191-12
This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.
Reference: 191
This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.
Reference: 112
Is a type of pasta very common among the families in Calabria region. Also called Strozzapreti, according to the narrative, the women prepared this short and stubby pasta, made just to go in "the gullet" if greedily eaten by the village priest invited to the table.
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: 136-12
The origin of name Eliche is easy to understand from their shape made up by fins that wrap around themselves in a harmonious spiral that captures any kind of seasoning.
Reference: 103
Trofie is a pasta originated in Ligurian Riviera, of classic elongated and twisted shape with thinner ends compared to the center.
Reference: 142-12
Bucatini is of Neapolitan origin, has elongated shape similar to spaghetti, but much larger and hollow inside. Typical at the city of Rome, which matches them with strong but simple seasonings.
Reference: 296-12
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.
This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.
