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It is compact when cooked, with very fine pasta and skin on the palate and with a unique and inimitable taste.For these characteristics, we suggest to consume it whole, and to use it for past and velvety, even though both are very valid in each version.
The sauce slips and chases, plunges into these smooth feathers from the ancestral taste of semolina.
Pearl barley can perfectly replace pasta or rice in soups or salads; or be combined with legumes and other cereals.
The authentic Pugliese tomatoes ripened in the sun. A thick and fragrant sauce, to make your preparations special.
L ' "Agro di Mosto" Acetaia San Giacomo is a balsamic dressing bottled very young to keep fruity aromas and fresh acidity.
For your best sauces choose a pasta "at the height", produced with water and air from the Dolomites.
The tiny Prunilli tomatoes, from rare strains and concentrated flavor.
Matt's Organic durum wheat semolina pasta is 100% Italian. Esaltane the strong taste with a little olive oil extra virgin olive oil.
Produced by organic farming, peeled and minced stone.
The lentils that our company cultivates on the slopes of Mount Subasio, the Castelluccio ecotype, on soils that are not very productive but rich in microelements, which, in the face of extremely modest productions, give great organoleptic qualities, are easy to cook and have great flavor. totally worthy, if not superior, to the much better known lentils of which they are daughters.
The organic pasta appreciated for its exceptional cooking resistance is ideal for all your recipes.
Sanebontà white cane sugar is organic and is steam bleached or with a unique process that guarantees the absence of chemicals and which makes it a natural sweetener perfect for daily use.
Linguine from monovariety selected of durum wheat Senatore Cappelli biological. A characteristic flavor, ideal for simple sauces with an authentic taste.
The Bio Wheat Gentile linguine are excellent to taste with Genoese pesto enriched with green beans and potatoes. The secret lies in the bronze drawing to better retain the seasoning and especially in the slow drying, necessary to preserve flavor, aroma, cooking resistance and organoleptic properties.