
Reference: 100-12
Fileja di Tropea pack of 12 pcs
Fileja is a typical pasta of Calabria Region of Vibo Valentia. Its lengthened and curved shape is granted by a special processing method.
I Trucchetti possono essere definiti come una miniatura dei classici Strangugghi. Hanno una forma insolita che si presta particolarmente per la realizzazione di piatti dai sapori di altri tempi.
La particolare consistenza e le dimensioni ridotte, la rendono la pasta ideale per tutte le zuppe di verdure e di legumi o per la preparazione di primi risottati.
Prodotto da lavorazione artigianale essiccato a basse temperature.
Confezionati singolarmente in formato da 500 gr e imballati in cartone da 12 confezioni.
Ingredienti
Semola di grano duro | Acqua
Contiene Glutine - Può contenere Soia e Senape
PASTA PRODOTTA CON 100% GRANO ITALIANO.
Origine del grano: Italia | Paese di molitura: Italia
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Valori nutrizionali
Valore Energetico: 1511 KJ - 356 kcal (valori per 100 g).
Grassi: 1,5 g
di cui Grassi saturi: 0,3 g
Carboidrati: 71,7g
di cui Zuccheri: 3g
Proteine: 11,8g
Sale: 0,002g
Consigli per una cottura perfetta
Usare 6 litri d'acqua per 500g.
Salare e quando l'acqua bolle, versare la pasta.
Mescolare di tanto in tanto.
A cottura ultimata scolare e condire a piacimento.
Tempo di cottura: 10-12 min.
Ancora nessuna recensione da parte degli utenti.
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: 102
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: 101-12
Also known as Maccheroni al ferretto, is a typical pasta of Calabrian tradition widespread in many southern regions.
Reference: 117-12
Fusilli is a type of typical Calabrian pasta, of village tradition and homemade taste.
Reference: 133-12
So named because of its shape that resembles an olive leaf, this is a typical Apulian pasta, but widespread in many other parts of Italy.
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: 112-12
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: 103-12
Trofie is a pasta originated in Ligurian Riviera, of classic elongated and twisted shape with thinner ends compared to the center.
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: 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: 101
Also known as Maccheroni al ferretto, is a typical pasta of Calabrian tradition widespread in many southern regions.
Reference: 103
Trofie is a pasta originated in Ligurian Riviera, of classic elongated and twisted shape with thinner ends compared to the center.
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: 117
Fusilli is a type of typical Calabrian pasta, of village tradition and homemade taste.
Reference: 133
So named because of its shape that resembles an olive leaf, this is a typical Apulian pasta, but widespread in many other parts of Italy.