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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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.
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Eliche is a pasta suitable with any kind of dish, starting from the most classic or sophisticated, to those simple and creative. Excellent even during the hottest periods, to prepare delicious pasta salads.
Handcrafted product dried at low temperatures. Bronze drawing
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: 296
Fileja is a typical pasta of Calabria Region of Vibo Valentia. Its lengthened and curved shape is granted by a special processing method.
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.
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: 22317-12
Le Ricciarelle is a pasta produced with durum wheat semolina and water. They are originally from Campania.
Reference: 101
Also known as Maccheroni al ferretto, is a typical pasta of Calabrian tradition widespread in many southern regions.
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: 119-12
This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.
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: 139-12
Linghuine pasta is similar to spaghetti, but from flattened form as the Genoese tradition requires.
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.
