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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.
ORECCHIETTE OF DURUM WHEAT SEMOLINA
ORECCHIETTE OF DURUM WHEAT SEMOLINA
CAPUNTI OF DURUM WHEAT SEMOLINA
Capunti of durum wheat semolina, porous and always al dente, obtained exclusively with only 100% Italian durum wheat.
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.
PACCHERI OF DURUM WHEAT MEAL
Thick and rough paste, with bronze drawing that gives roughness to the surface of the dough, making it porous, wrinkled and able to retain the seasonings.
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.