New arrivals
There are 13 products.
ORECCHIETTE OF DURUM WHEAT SEMOLINA
ORECCHIETTE OF DURUM WHEAT SEMOLINA
RECTANGLES WITH GUANCIALE AND PECORINO CHEESE
Rectangles with guanciale and pecorino cheese
CAPUNTI OF DURUM WHEAT SEMOLINA
Capunti of durum wheat semolina, porous and always al dente, obtained exclusively with only 100% Italian durum wheat.
ORECCHIETTE "GRANO ARSO" (burnt wheat) 3kg(LF)
Orecchiette are one of the most symbolic grains of the Apulian gastronomic tradition. Pasta format very popular in Salento and Italy, thanks to its versatility and their ability to collect sauce, such as ragout or a vegetable-based seasoning.
IRELAND PRAWN 11/15 fao 27 1,350kg(SU)
Light and delicate when raw and sweet, and tasty when cooked, prawns are one of the most appreciated by consumers because they are very versatile in their preparation. Ideal for appetizers, first courses, but also main courses, grilled, fried, baked, boiled.
SAGNE NCANNULATE HAND TWISTED
Typical Apulian pasta obtained from a thin and flat dough. The dough is made in strips and then folded on itself to create the shape of the dough.
IRELAND PRAWN 21/25 fao 27 1,350kg(SU)
Light and delicate when raw and sweet, and tasty when cooked, prawns are one of the most appreciated by consumers because they are very versatile in their preparation. Ideal for appetizers, first courses, but also main courses, grilled, fried, baked, boiled.
FILLET OF PANGASIUS 120/170
Freshwater fish, with bone-free meat that make it versatile in preparation.
CALAMARATA OF DURUM WHEAT SEMOLINA
Produced through bronze drawing and slow drying. The porous surface of the pasta retains the seasonings and enhances the flavors of the dish.
DURUM WHEAT SEMOLINA TRIA 3,5kg
Pasta drawn in bronze. The history of this format is really ancient, the term of the word "tria" comes from the Arabic "Ytria" understood as dry pasta, similar to a noodle with a width of 2 cm.