Pasta and rice
There are 96 products.
VIALONE NANO RICE 1kg
Semi-fine rice with medium and rounded grain 1kg
FROZEN ORECCHIETTE
A type of pasta typical of the Puglia region, whose shape is approximately similar to that of small ears, from which the name derives.
The typical regional recipe is the one that sees them together with turnip tops, but they are also excellent with meat or vegetable seasonings.
RISO CARNAROLI SCOTTI
RISO CARNAROLI SCOTTI 1X10kg
STROZZAPRETI ROMAGNOLI
The paste is bronze drawn, the product is well formed and well cut, homogeneous size, intact and with no abnormal colors
PICI
Pici are a type of pasta very similar to spaghetti prepared with only durum wheat semolina, without the addition of eggs, typical of southern Tuscany.
They are usually served with tasty meat sauces (also wild boar and hare), mushrooms or cheese.
PACCHERI MOLISANA
Un formato di pasta di origine partenopea, che ha nel nome onomatopeico, il senso del paccarià, ovvero dello “schiaffeggiare”.
SCIALATIELLI
The paste is bronze drawn, the product is well formed and well cut, homogeneous size, intact and with absence of anomalous colors
TAGLIOLINI WITH SQUID INK
Tagliolini are a variety of egg pasta typical of Molise and Piedmont, characterized by a very thin cut width.
It is a pasta with fast cooking, it goes well with light sauces, with fish, delicate seasonings or even in broth.
GROUPER RECTANGLES 3kg
Rectangles of fresh egg pasta filled with grouper, frozen 3kg
SEDANI MOLISANA
Molto simili ai maccheroni, però molto più delicati nelle forme, presentano una superficie ruvida in modo tale da raccogliere perfettamente il condimento.
RISO RIBE PARBOILED SCOTTI
Il Ribe prende il suo nome da Rinaldo Bersani, che per primo selezionò questa particolare varietà di riso, caratterizzata da chicchi fini, cristallini, che rimangono ben sgranati dopo la cottura.
RISO ROMA SCOTTI
Riso superfino di qualità selezionata, perfetta rotondità del chicco. Capacità di legarsi ai sughi più raffinati