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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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.
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When you say Bucatini immediately come to mind those all'Amatriciana, but actually this type of pasta, for its texture and thickness, is ideal for different recipes of dense and important sauces.
Handcrafted product dried at low temperatures.
Available in packs of in 500 g in boxes of 12 pcs
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: 100
Fileja is a typical pasta of Calabria Region of Vibo Valentia. Its lengthened and curved shape is granted by a special processing method.
Reference: 132-12
Penne is among the most beloved formats for their versatility. Their sleek shape is characterized by oblique "pen like" cut, the lining capable of retaining for the best any seasoning.
Reference: 121
Fettuccine is a pasta that in many ways refers to the classic Tagliatelle, differentiating from this last mainly for the width of the strips.
Reference: 139
Linghuine pasta is similar to spaghetti, but from flattened form as the Genoese tradition requires.
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: 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.
Reference: 127
Typical pasta of Neapolitan tradition, is a kind of giant macaroni with typical scratching on the surface.
Reference: 102-12
Among the most typical popular pasta, an undisputed symbol of Apulian tradition are the Orecchiette. Their shape recalls a small overturned disc and molded to obtain the characteristic cavity.
Reference: 120
Known and appreciated throughout the world, the Tagliatelle trace their roots in the culinary culture of the Emilia Romagna. A very thin pastry drawn artfully folded on itself to be then cut and unrolled.
Reference: 101
Also known as Maccheroni al ferretto, is a typical pasta of Calabrian tradition widespread in many southern regions.
Reference: 106-12
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.
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.
