<p>The black olives and oranges sauce is a sauce with a particular taste, given precisely by the combination of olives and oranges that makes it delicious, tasty and unique at the same time, presenting a delicate and pleasant flavour.</p> <p><strong>SIZE / WEIGHT:</strong> 130 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Black olive sauce GLUTEN FREE. Handmade artisan product.</p> <p><strong>ORIGIN:</strong> Umbria</p> <p><strong>INGREDIENTS:</strong> Black olives (69%), extra virgin olive oil olive, oranges (5%), salt.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None</p> <p><strong>STORAGE METHOD:</strong> Room temperature; once opened in the fridge.</p> <p><strong>AVERAGE EXPIRY:</strong> 12/18 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Excellent for appetizers, aperitifs and salads; also ideal to accompany meat and fish dishes.</p> <p><strong>PRODUCER:</strong> Cuore Verde Natura srls , via I°Maggio,25-06054.Fratta Todina-PG-Italy</p> <p>Nutritional values per 100gr: Energy 1569 kj 375 kcal Carbohydrates 6.5 of which sugars 0.6 proteins 1.1 fats 37.7 of which saturated 5.6 salt 3.6.</p>

<p>Extra virgin olive oil with white truffle is a gastronomic condiment based on Umbrian extra virgin olive oil with white truffle. Tasty but delicate, it gives your dishes a pleasant scent of white truffle.</p> <p><strong>SIZE / WEIGHT:</strong> 100 millilitres.</p> <p><strong>SPECIFIC NOTES:</strong> Extra virgin olive oil flavored with white truffle; never leave the truffle in contact with the air but always below the oil level.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> Extra virgin olive oil, white truffle flavor 1.2%.</p> <p><strong>STORAGE METHOD:</strong> At room temperature, away from sources of heat, light and humidity.</p> <p><strong>AVERAGE EXPIRY:</strong> 24 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Excellent for enhancing the flavor of pasta, eggs and meat.</p> <p><strong>PRODUCER:</strong> Cuore Verde Natura srls , via I°Maggio, 25-06054. Fratta Todina-PG-Italy</p>

<p>Extra virgin olive oil with black truffle is a gastronomic condiment based on Umbrian extra virgin olive oil with flakes of Norcia black truffle (Tuber Aestivum Vitt). The aroma is given only by the truffle in slices and pieces inside it.</p> <p><strong>SIZE / WEIGHT:</strong> 100 millilitres.</p> <p><strong>SPECIFIC NOTES:</strong> Black truffle flavored extra virgin olive oil; Never leave the truffle in contact with the air but always below the oil level.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> Extra virgin olive oil, minced meat and slices of summer truffles (Tuber Aestivum Vitt 1%).</p> <p><strong>STORAGE METHOD:</strong> At room temperature, away from sources of heat, light and humidity.</p> <p><strong>AVERAGE EXPIRY:</strong> 24 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> To be fully appreciated on bruschetta or scrambled eggs and omelettes.</p> <p><strong>PRODUCER:</strong> Cuore Verde Natura srls, via I° Maggio,25-06054.Fratta Todina-PG-Italy</p>

<p>The cream of porcini mushrooms and truffles combines the flavors of the Umbrian tradition in a delicious condiment, the intense aroma of black summer truffles goes perfectly with the flavor of porcini mushrooms collected in the undergrowth of the Umbrian lands, creating a rich sauce taste precious to the nose.</p> <p><strong>SIZE / WEIGHT:</strong> 130 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Cream of porcini mushrooms and truffle WITHOUT GLUTEN.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> Champignon mushrooms, extra virgin olive oil, salt, porcini mushrooms 3 %, garlic, parsley, black summer truffle 3%, spices and flavourings.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Room temperature; once opened in the fridge.</p> <p><strong>AVERAGE EXPIRY:</strong> 12/18 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> It is excellent for preparing tasty croutons to serve as an aperitif or as an appetizer, to season pasta or rice, excellent on roast meats and as a filling for fresh pasta.</p> <p><strong>PRODUCER:</strong> Cuore Verde Natura srls, via I°Maggio,25-06054.Fratta Todina-PG-Italy</p> <p>Nutritional values per 100g: Energy 1167 kj 279 kcal Carbohydrates 1.2 of which sugar content 1.2 Proteins 4.7 Fats 28.4 of which saturated 4.2 rooms 0.2</p>

<p>The porcini mushroom cream is a fragrant and decisive sauce in which the perfect amalgamation of cultivated mushrooms and natural spices allows the porcini mushroom to take on the leading role. Its very intense smell recalls the forest subsoil and the taste is slightly sweet.</p> <p><strong>SIZE / WEIGHT:</strong> 130 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Porcini mushroom cream GLUTEN FREE. Natural product.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> Porcini mushrooms 79%, extra virgin olive oil, salt.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Ambient temperature; once opened in the fridge.</p> <p><strong>AVERAGE EXPIRY:</strong> 12/18 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Excellent to be enjoyed as an appetizer on croutons, perfect on first courses, especially risottos, and as an accompaniment to meat main courses.</p> <p><strong>PRODUCER:</strong> Cuore Verde Natura srls, via I°Maggio,25-06054.Fratta Todina-PG-Italy</p> <p>Nutritional values per 110 gr: energy 1134kj 271 kcal, Carbohydrates 1.1 of which sugars 1.1 Proteins 4.4 fats 27.6 of which saturated 4.1 salt 0.2</p>

<p>The Salsa del sole is a sauce with a strong and persistent aroma that will be able to enhance all your recipes with all the delicate natural flavor of the mushrooms, enhancing all your dishes with all the taste of nature and tradition. A little secret weapon to give added value to all your recipes.</p> <p><strong>SIZE / WEIGHT:</strong> 130 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Sun sauce GLUTEN FREE. Natural product.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> Champignon mushrooms 35%, porcini mushrooms 35%, extra virgin olive oil olive oil, sunflower seeds 2%, salt, garlic.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Room temperature; once opened in the fridge.</p> <p><strong>AVERAGE EXPIRY:</strong> 12/18 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Salsa del sole, it is used to prepare bruschetta and croutons, as a condiment for first courses based on dry pasta, fresh pasta, to season meat, as a filling for tortellini, ravioli and tortelloni and wherever the imagination and the palate suggest!</p>

<p>Type 00 soft wheat flour is a flour obtained by grinding soft wheat previously cleaned and freed from foreign substances and impurities, without additives or added technological aids of any kind.</p> <p><strong>SIZE / WEIGHT:</strong> 5 kilograms.</p> <p><strong>SPECIFIC NOTES:</strong> Non-stone-ground soft wheat flour without preservatives and stabilizers, therefore in the summer period we do not ship 5 kilogram bags .</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Store in a cool, dry place, away from sources of heat and humidity.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/6 months.</p> <p><strong>USE:</strong> ideal for all sweet and savory recipes.</p>

<p>Type 0 soft wheat flour is a flour obtained by grinding soft wheat previously cleaned and freed from foreign substances and impurities, without additives or added technological aids of any kind.</p> <p><strong>SIZE / WEIGHT:</strong> 5 Kilograms.</p> <p><strong>SPECIFIC NOTES:</strong> Non-stone ground soft wheat flour without preservatives and stabilizers, therefore in the summer period we avoid sending the 5 kilogram bags .</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Store in a cool, dry place, away from sources of heat and humidity.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/6 months.</p> <p><strong>USE:</strong> Suitable for all sweet and savory recipes, especially for making bread, pasta, pizza and focaccia.</p>

<p>Type 2 soft wheat flour is a natural stone-ground flour with Umbrian wheat. The "type 2" is a type of semi-wholemeal flour very rich in fiber and mineral salts. It is mainly used to make bread and to make pan pizza. It was not born as a flour suitable for desserts.</p> <p><strong>SIZE / WEIGHT:</strong> 5 Kilograms.</p> <p><strong>SPECIFIC NOTES:</strong> Soft wheat flour without addition of additives, preservatives and stabilizers, so we avoid shipping 5-kilogram bags during the summer.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Keep in a cool, dry place, away from sources of heat and humidity.</p> <p><strong>AVERAGE EXPIRY:</strong> 90/120 days.</p> <p><strong>USE:</strong> Ideal for all savory recipes.</p>

<p>Type 1 soft wheat flour is a natural stone-ground flour with Umbrian soft wheat. The slow natural stone grinding does not overheat the flour, making it much richer in fibre, vitamins, mineral salts and wheat germ. All the flours produced by the selected mill are ground by hand with natural stones.</p> <p><strong>SIZE / WEIGHT:</strong> 5 Kilograms.</p> <p><strong>SPECIFIC NOTES:</strong> Umbrian soft wheat flour without the addition of additives, preservatives and stabilizers, therefore in the summer period we avoid sending 5-kilogram bags.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Store in a cool, dry place, away from sources of heat and humidity.</p> <p><strong>AVERAGE EXPIRY:</strong> 60 days.</p> <p><strong>USE:</strong> Ideal for all sweet and savory recipes.</p>

<p>Pappardelle are a format of long pasta typical of central Italy, very common in Tuscany and Umbria. Pappardelle are similar to tagliatelle, but compared to the latter they are much wider.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Umbrian artisanal product of durum wheat semolina. Product obtained through <strong>rolling process.</strong> </p> <p><strong>INGREDIENTS:</strong> Durum wheat semolina, eggs, water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> At room temperature in a cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>PRODUCER:</strong> La Romagna srl</p> <p><strong>NUTRITIONAL VALUES</strong> (100 g of product): 359 kcal; Protein 14.4 G; Carbohydrates 70 G; Sugars 1.8 G; Fats 3.0 G; Saturated fatty acids 0.9 G; 3.4 G Dietary Fiber; Sodium 0.18 Mg.</p>

<p>Stringozzi are a format of long pasta with a rectangular section. It is a typical Umbrian product, in particular from the Foligno-Spoletino area, but also widespread in the Marche and Lazio regions. Depending on the production areas they are called: "strangozzi, strengozzi, strongozzi", in the Perugia area "umbricelli" and in the Terni area "ciriole". The appearance of stringozzi is very reminiscent of tagliolini, but unlike the latter, they are considered a "poor product" because traditionally they are prepared without egg, even if it is now used in many artisanal productions.</p> <p><strong>SIZE / WEIGHT:</strong> 250 grams.</p> <p><strong>NOTES OF EXCELLENCE:</strong> Stringozzi have a rough surface which holds all kinds of gravy and sauces. They represent a sober and tasteful cuisine. Product obtained through <strong>rolling process.</strong> </p> <p><strong>SPECIFIC NOTES:</strong> Artisanal product made from durum wheat semolina.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> Durum wheat semolina, water, summer truffles 1.0%, dehydrated porcini mushrooms powder, truffle flavouring, egg white .</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> At room temperature, away from heat sources, light and humidity.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>PRODUCER:</strong> La Romagna srl</p> <p><strong>NUTRITIONAL VALUES</strong> (100 g of product): 296 kcal ; Protein 10g; Carbohydrates 60 G; Sugars 1.7 G; Fats 0.4G; Saturated fatty acids 0.0 G; Dietary Fiber 3.1 G; Sodium 0.01 Mg.</p>

<p>Stringozzi are a format of long pasta with a rectangular section. It is a typical Umbrian product, in particular from the Foligno-Spoletino area, but also widespread in the Marche and Lazio regions. Depending on the production areas they are called: “strangozzi, strengozzi, strongozzi”, in Perugia “umbricelli” and in Terni “ciriole”. The appearance of stringozzi is very reminiscent of tagliolini, but unlike the latter, they are considered a "poor product" because traditionally they are prepared without egg, even if it is now used in many artisanal productions.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>NOTES OF EXCELLENCE:</strong> Stringozzi have a rough surface which holds all kinds of gravy and sauces. They represent a sober and tasteful cuisine. Product obtained through a <strong>lamination process.</strong> </p> <p><strong>SPECIFIC NOTES:</strong> Artisanal product made from durum wheat semolina.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> Durum wheat semolina, water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> At room temperature, in a cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months .</p> <p><strong>PRODUCER:</strong> La Romagna srl</p> <p><strong>NUTRITIONAL VALUES</strong> (100 g of product): 347 kcal; Protein 11.9 G; Carbohydrates 72g; Sugars 1.9 G; Fats 0.5 G; Saturated fatty acids 0.0 G; Dietary Fiber 3.9 G; Sodium 0.01 Mg.</p>

<p>The stringozzi are a long -term pasta format with rectangular section. It is a typical Umbrian product, in particular of the Folignate-Spoleto area, but also widespread in the Marche and Lazio. Depending on the production areas, they are called: "Strangozzi, Strengozzi, Strongozzi", in the Perugian "Umbricelli" and in the "Ciriole" Ternano. The appearance of the stringozzi is very reminiscent of that of the tagliolini, but unlike the latter they are considered a "poor product" because in tradition it is prepared without egg, even if it is now used in many artisan productions.</p> <p><strong>SIZE / WEIGHT:</strong> 250 grams.</p> <p><strong>NOTES OF EXCELLENCE:</strong> the stringozzi have a rough surface that retains every type of sauce and sauce. They represent a sober and tasteful cuisine. Product obtained by <strong>lamination process.</strong> </p> <p><strong>SPECIFIC NOTES:</strong> artisan product of durum wheat semolina.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> Durum wheat semolina.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> none.</p> <p><strong>STORAGE METHOD:</strong> at room temperature, far from sources of heat, light and humidity.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/ 24 months.</p> <p><strong>PRODUCER:</strong> La Romagna srl</p> <p><strong>nutritional values</strong> (100 gr product): 347 kcal; Proteins 11.9 g; Carbohydrates 72 g; Sugars 1.9 g; Fats 0.5 g; Known fatty acids 0.0 g; Fiber food 3.9 g; Sodium 0.01 mg.</p>

<p>Stringozzi are a format of long pasta with a rectangular section. It is a typical Umbrian product, in particular from the Foligno-Spoletino area, but also widespread in the Marche and Lazio regions. Depending on the production areas they are called: “strangozzi, strengozzi, strongozzi”, in Perugia “umbricelli” and in Terni “ciriole”. The appearance of stringozzi is very reminiscent of tagliolini, but unlike the latter, they are considered a "poor product" because traditionally they are prepared without egg, even if it is now used in many artisanal productions.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>NOTES OF EXCELLENCE:</strong> Stringozzi have a rough surface which holds all kinds of gravy and sauces. They represent a sober and tasteful cuisine. Product obtained through <strong>rolling process.</strong> </p> <p><strong>SPECIFIC NOTES:</strong> Handmade product of durum wheat semolina.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> Durum wheat semolina, stone-ground spelled flour 49%, egg white, water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> At room temperature in a cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>PRODUCER:</strong> La Romagna srl</p> <p><strong>NUTRITIONAL VALUES</strong> (100 g of product): 296 kcal; Protein 10g; Carbohydrates 60 G; Sugars 1.7 G; Fats 0.4G; Saturated fatty acids 0.0 G; Dietary Fiber 3.1 G; Sodium 0.01 Mg.</p>

<p>Tagliatelle are a long pasta format typical of central Italy. According to popular tradition they owe their name to the fact that the sheet literally and simply "cuts". Tagliatelle are also known as "fettuccine" and represent the best known "egg pasta par excellence".</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Handmade product of durum wheat semolina, Product obtained through <strong>rolling process.</strong> </p> <p><strong>ORIGIN:</strong> Umbria .</p> <p><strong>INGREDIENTS:</strong> Durum wheat semolina, eggs, water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> At room temperature in a cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>PRODUCER:</strong> La Romagna srl</p> <p><strong>NUTRITIONAL VALUES</strong> (100 g of product): 359 kcal; Protein 14.4 G; Carbohydrates 70 G; Sugars 1.8 G; Fats 3.0 G; Saturated fatty acids 0.9 G; 3.4 G Dietary Fiber; Sodium 0.18 Mg.</p>

<p>Strozzapreti are a format of short pasta similar to macaroni and about an inch long and a sturdy sheet, about one and a half centimeters high. Widespread in central Italy, especially in Umbria, Lazio, Marche up to Romagna. Present in the areas that belonged to the Papal States. According to popular tradition, they owe their name to the gluttony of ecclesiastics (priests in particular), who, it is said, even ate until they "choked". Strozzapreti are also mentioned in some well-known sonnets by Giuseppe Gioacchino Belli.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Handmade product of durum wheat semolina.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> durum wheat semolina, eggs.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> At room temperature in a cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>PRODUCER:</strong> La Romagna srl</p> <p><strong>NUTRITIONAL VALUES</strong> (100 g of product): 359 kcal; Protein 14.4 G; Carbohydrates 70 G; Sugars 1.8 G; Fats 3.0 G; Saturated fatty acids 0.9 G; 3.4 G Dietary Fiber; Sodium 0.18 Mg.</p>

<p>Cappellini are a format of short egg pasta full of imagination and taste. Perfect for cooking with red or white sauces that enhance the flavor thanks to their particular shape.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Handmade product of durum wheat semolina.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> Wheat semolina hard, eggs.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> At room temperature in a cool and dry.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>PRODUCER:</strong> La Romagna srl</p> <p><strong>NUTRITIONAL VALUES</strong> (100g): energy value 371 Kcal (1570 Kj); carbohydrates 69.8 g; protein 14.5 g; fat 3.7 g.</p>

<p>Tonnarelli (also called <strong>Spaghetti alla chitarra</strong> ) are a type of long pasta that resembles "spaghetti". Traditionally they are made with an instrument called "guitar", an ancient loom with which the dough is cut. For this they also take the name of "spaghetti alla chitarra" or "maccheroni alla chitarra". They are widespread throughout central Italy.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Handmade product of wheat semolina durum.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> Durum wheat semolina, eggs, water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> At room temperature in a cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>PRODUCER:</strong> La Romagna srl</p> <p><strong>NUTRITIONAL VALUES</strong> (100 g of product): 359 kcal; Protein 14.4 G; Carbohydrates 70 G; Sugars 1.8 G; Fats 3.0 G; Saturated fatty acids 0.9 G; 3.4 G Dietary Fiber; Sodium 0.18 Mg.</p>

<p>Stringozzi are a format of long pasta with a rectangular section. It is a typical Umbrian product, in particular from the Foligno-Spoletino area, but also widespread in the Marche and Lazio regions. Depending on the production areas they are called: “strangozzi, strengozzi, strongozzi”, in Perugia “umbricelli” and in Terni “ciriole”. The appearance of stringozzi is very reminiscent of tagliolini, but unlike the latter, they are considered a "poor product" because traditionally they are prepared without egg, even if it is now used in many artisanal productions.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Artisan product of durum wheat semolina.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> Durum wheat semolina, lemon juice 5%, oil extracted from lemon peel 2%, egg white.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> At room temperature in a cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>PRODUCER:</strong> La Romagna srl</p> <p><strong>NUTRITIONAL VALUES</strong> (100 g of product): 296 kcal; Protein 10g; Carbohydrates 60 G; Sugars 1.7 G; Fats 0.4G; Saturated fatty acids 0.0 G; Dietary Fiber 3.1 G; Sodium 0.01 Mg.</p>

<p>Stringozzi are a format of long pasta with a rectangular section. It is a typical Umbrian product, in particular from the Foligno-Spoletino area, but also widespread in the Marche and Lazio regions. Depending on the production areas they are called: "strangozzi, strengozzi, strongozzi", in the Perugia area "umbricelli" and in the Terni area "ciriole". The appearance of stringozzi is very reminiscent of tagliolini, but unlike the latter, they are considered a "poor product" because traditionally they are prepared without egg, even if it is now used in many artisanal productions.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>NOTES OF EXCELLENCE:</strong> Stringozzi have a rough surface which holds all kinds of gravy and sauces. They represent a sober and tasteful cuisine. Product obtained through <strong>rolling process.</strong> </p> <p><strong>SPECIFIC NOTES:</strong> Artisanal product made from durum wheat semolina.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> Durum wheat semolina, water, 1% summer black truffle, porcini mushrooms, truffle flavouring, egg white.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> At room temperature in a cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>PRODUCER:</strong> La Romagna srl</p> <p><strong>NUTRITIONAL VALUES</strong> (100 g of product): 296 kcal; Protein 10g; Carbohydrates 60 G; Sugars 1.7 G; Fats 0.4G; Saturated fatty acids 0.0 G; Dietary Fiber 3.1 G; Sodium 0.01 Mg.</p>

<p>Stringozzi are a format of long pasta with a rectangular section. It is a typical Umbrian product, in particular from the Foligno-Spoletino area, but also widespread in the Marche and Lazio regions. Depending on the production areas they are called: “strangozzi, strengozzi, strongozzi”, in Perugia “umbricelli” and in Terni “ciriole”. The appearance of stringozzi is very reminiscent of tagliolini, but unlike the latter, they are considered a "poor product" because traditionally they are prepared without egg, even if it is now used in many artisanal productions.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>NOTES OF EXCELLENCE:</strong> Stringozzi have a rough surface which holds all kinds of gravy and sauces. They represent a sober and tasteful cuisine. Product obtained through <strong>rolling process.</strong> </p> <p><strong>SPECIFIC NOTES:</strong> Handmade product of durum wheat semolina.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> Durum wheat semolina, water, dehydrated basil 3%, egg white.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> At room temperature in a cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>PRODUCER:</strong> La Romagna srl</p> <p><strong>NUTRITIONAL VALUES</strong> (100 g of product): 347 kcal; Protein 11.9 G; Carbohydrates 72g; Sugars 1.9 G; Fats 0.5 G; Saturated fatty acids 0.0 G; Dietary Fiber 3.9 G; Sodium 0.01 Mg.</p>

<p>Lumaconi are a type of large-sized pasta, which is seasoned in the traditional way or stuffed and sautéed in the oven. This is the "giant" version of the traditional format of pasta called "snails". It is a type of pasta present on all tables in Italy.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Handmade bronze-drawn pasta.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> Durum wheat semolina.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> At room temperature in a cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>PRODUCER:</strong> La Romagna srl</p> <p><strong>NUTRITIONAL VALUES</strong> (100 g of product): 296 kcal; Protein 10g; Carbohydrates 60 G; Sugars 1.7 G; Fats 0.4G; Saturated fatty acids 0.0 G; Dietary Fiber 3.1 G; Sodium 0.01 Mg.</p>

<p>Paccheri is a type of large-sized pasta, which is seasoned in the traditional way or stuffed and sautéed in the oven. They have the shape of macaroni but much larger in size, typical of Naples, but which are now found on all tables in Italy.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Bronze-drawn artisan pasta.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> Durum wheat semolina.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> At room temperature in a cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>PRODUCER:</strong> La Romagna srl</p> <p><strong>NUTRITIONAL VALUES</strong> (100 g of product): 296 calories; Protein 10g; Carbohydrates 60 G; Sugars 1.7 G; Fats 0.4G; Saturated fatty acids 0.0 G; Dietary Fiber 3.1 G; Sodium 0.01 Mg.</p>

<p>Umbricelli is a pasta shape typical of Perugia and the Perugia area, but they are also common in the municipality of Orvieto. The name "Umbricello" derives from the Perugian dialect "umbrico" (earthworm) and is so called because the twisted and thick shape is reminiscent of the earthworm.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Handmade product of durum wheat semolina, Product obtained through <strong>rolling process.</strong> </p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> Spelled flour, water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> At room temperature in a cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>PRODUCER:</strong> La Romagna srl</p> <p><strong>NUTRITIONAL VALUES</strong> (100 g of product): 296 kcal; Protein 10g; Carbohydrates 60 G; Sugars 1.7 G; Fats 0.4G; Saturated fatty acids 0.0 G; Dietary Fiber 3.1 G; Sodium 0.01 mg.</p>

<p>Umbricelli is a pasta shape typical of Perugia and the Perugia area, but they are also common in the municipality of Orvieto. The name "Umbricello" derives from the Perugian dialect "umbrico" (earthworm) and is so called because the twisted and thick shape is reminiscent of the earthworm.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Handmade product of durum wheat semolina, Product obtained through <strong>rolling process.</strong> </p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> Durum wheat semolina.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> At room temperature in a cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>PRODUCER:</strong> La Romagna srl</p> <p><strong>NUTRITIONAL VALUES</strong> (100 g of product): 296 kcal; Protein 10g; Carbohydrates 60 G; Sugars 1.7 G; Fats 0.4G; Saturated fatty acids 0.0 G; Dietary Fiber 3.1 G; Sodium 0.01 mg.</p>

<p>Umbricelli is a pasta shape typical of Perugia and the Perugia area, but they are also common in the municipality of Orvieto. The name "Umbricello" derives from the Perugian dialect "umbrico" (earthworm) and is so called because the twisted and thick shape is reminiscent of the earthworm.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Handmade product of durum wheat semolina, Product obtained through <strong>rolling process.</strong></p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> Durum wheat semolina, water, dehydrated celery 5%, salt, egg white.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> At room temperature in a cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>PRODUCER:</strong> La Romagna srl</p> <p><strong>NUTRITIONAL VALUES</strong> (100 g of product): 296 kcal; Protein 10g; Carbohydrates 60 G; Sugars 1.7 G; Fats 0.4G; Saturated fatty acids 0.0 G; Dietary Fiber 3.1 G; Sodium 0.01 Mg.</p>

<p>Stringozzi are a format of long pasta with a rectangular section. It is a typical Umbrian product, in particular from the Foligno-Spoletino area, but also widespread in the Marche and Lazio regions. Depending on the production areas they are called: “strangozzi, strengozzi, strongozzi”, in Perugia “umbricelli” and in Terni “ciriole”. The appearance of stringozzi is very reminiscent of tagliolini, but unlike the latter, they are considered a "poor product" because traditionally they are prepared without egg, even if it is now used in many artisanal productions.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>NOTES OF EXCELLENCE:</strong> Stringozzi have a rough surface which holds all kinds of gravy and sauces. They represent a sober and tasteful cuisine. Product obtained through <strong>lamination process.</strong> </p> <p><strong>SPECIFIC NOTES:</strong> Handmade product of wheat semolina from organic farming.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> ORGANIC durum wheat semolina, water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> At room temperature in a cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/ 24 months.</p> <p><strong>PRODUCER:</strong> La Romagna srl</p> <p><strong>NUTRITIONAL VALUES</strong> (100 g of product): 347 kcal; Protein 11.9 G; Carbohydrates 72g; Sugars 1.9 G; Fats 0.5 G; Saturated fatty acids 0.0 G; Dietary Fiber 3.9 G; Sodium 0.01 Mg.</p>

<p>Stringozzi are a format of long pasta with a rectangular section. It is a typical Umbrian product, in particular from the Foligno-Spoletino area, but also widespread in the Marche and Lazio regions. Depending on the production areas they are called: “strangozzi, strengozzi, strongozzi”, in Perugia “umbricelli” and in Terni “ciriole”. The appearance of stringozzi is very reminiscent of tagliolini, but unlike the latter, they are considered a "poor product" because traditionally they are prepared without egg, even if it is now used in many artisanal productions.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>NOTES OF EXCELLENCE:</strong> Stringozzi have a rough surface which holds all kinds of gravy and sauces. They represent a sober and tasteful cuisine.</p> <p><strong>SPECIFIC NOTES:</strong> Durum wheat semolina pasta.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> Durum wheat semolina, water, egg white, parsley 1%, chilli pepper 1%, garlic 1%.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> At room temperature in a cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>PRODUCER:</strong> La Romagna srl</p> <p><strong>NUTRITIONAL VALUES</strong> (100 g of product): 347 kcal; Protein 11.9 G; Carbohydrates 72g; Sugars 1.9 G; Fats 0.5 G; Saturated fatty acids 0.0 G; Dietary Fiber 3.9 G; Sodium 0.01 Mg.</p>

<p>Stringozzi are a format of long pasta with a rectangular section. It is a typical Umbrian product, in particular from the Foligno-Spoletino area, but also widespread in the Marche and Lazio regions. Depending on the production areas they are called: “strangozzi, strengozzi, strongozzi”, in Perugia “umbricelli” and in Terni “ciriole”. The appearance of stringozzi is very reminiscent of tagliolini, but unlike the latter, they are considered a "poor product" because traditionally they are prepared without egg, even if it is now used in many artisanal productions.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>NOTES OF EXCELLENCE:</strong> Stringozzi have a rough surface which holds all kinds of gravy and sauces. They represent a sober and tasteful cuisine. Product obtained through <strong>rolling process</strong> .</p> <p><strong>SPECIFIC NOTES:</strong> Handmade product of durum wheat semolina.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> Durum wheat semolina, egg white, dehydrated porcini mushrooms 3%, mushroom flavouring, malt.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> At room temperature in a cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 18/24 months.</p> <p><strong>PRODUCER:</strong> La Romagna srl</p> <p><strong>NUTRITIONAL VALUES</strong> (100 g of product): 347 kcal; Protein 11.9 G; Carbohydrates 72g; Sugars 1.9 G; Fats 0.5 G; Saturated fatty acids 0.0 G; Dietary Fiber 3.9 G; Sodium 0.01 Mg.</p>