<p>Felicetti Bio Monograno Spaghetti are bronze drawn and produced exclusively with organic Italian durum wheat semolina flour and water from the Dolomites. They are perfect for cooking any pasta dish thanks to their great versatility and excellent cooking resistance. The drawing process of the pasta makes it more porous, suitable for enhancing sauces, sauces, herbs and spices, delighting the palate.</p> <p>The organic Matt durum wheat semolina is rigorously selected from Italian producers who share with the company's goal of the highest quality. The formidable resistance to cooking, like the legendary versatility, make Felicetti Organic Monograno Spaghetti a true classic of great Italian cuisine.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams</p> <p><strong>SPECIFIC NOTES:</strong> Bronze drawn organic Spaghetti Mat.</p> <p><strong>ORIGIN:</strong> Trentino.</p> <p><strong>INGREDIENTS:</strong> Durum wheat semolina, water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> store in a dry and well-ventilated place; the distance from heat sources will not alter the humidity and will preserve its characteristics.</p> <p><strong>AVERAGE EXPIRY:</strong> 12 months.</p> <p><strong>PRODUCER:</strong> PASTIFICIO FELICETTI S.P.A.</p> <p><strong>NUTRITIONAL VALUES</strong> (average values per 100g): Energy: 362 kcal / 1490 kJ; Fats: 1.3 g – of which saturated 0.2 g; Carbohydrates: 72 g - of which sugars 2.5 g; Fibers: 3g; Proteins: 14 g; Salt: 0 g.</p>

<p>Bigoli are a long pasta, similar to a large spaghetti, originating and widespread throughout the Veneto and eastern Lombardy. The main element that characterizes this pasta format is its consistency and roughness. These attributes mean that bigoli are able to retain sauces and condiments very well.</p> <p>The quality is acquired by this type of pasta mainly thanks to the drawing method of preparation in which presses are used according to tradition they are operated by hand. The slow drying is reflected in exceptional cooking times: 23-24 minutes for an al dente result…</p> <p>In traditional recipes, this pasta of Venetian origin is served with duck ragout or in a sauce with anchovies or sardines. But there are many other variations that make this type of pasta a really tasty first course, excellent to prepare for the holidays, such as bigoli with turnip tops and sausage or those with swordfish and cherry tomatoes. For a strong taste, try the bigoli al gorgonzola.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Pasta durum wheat semolina.</p> <p><strong>ORIGIN:</strong> Tuscany.</p> <p><strong>INGREDIENTS:</strong> durum wheat semolina, water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> store in a dry and well-ventilated place; the distance from heat sources will not alter the humidity and will preserve its characteristics.</p> <p><strong>AVERAGE EXPIRY:</strong> 12 months.</p> <p><strong>PRODUCER:</strong> Antico Pastificio Morelli 1860 Srl</p> <p><strong>NUTRITIONAL VALUES</strong> (100g of product): 340 kcal; Protein 11G; Carbs 75g; Sugars 4.8 G; 0G fats; Saturated fatty acids 0 G.</p>

<p>Tortiglioni made entirely in Tuscany, only with the best semolina from our lands and skilfully worked. Expertly bronze drawing, combined with delicate drying, make Tuscan pasta a product with extraordinary organoleptic and nutritional characteristics.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> 100% made in Tuscany from Italian wheat. <em>eco friendly</em> packaging.</p> <p><strong>ORIGIN:</strong> Tuscany.</p> <p><strong>INGREDIENTS:</strong> organic durum wheat semolina , Water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> store in a dry and well-ventilated place ; the distance from heat sources will not alter the humidity and will preserve its characteristics.</p> <p><strong>AVERAGE EXPIRY:</strong> 12 months.</p> <p><strong>PRODUCER:</strong> Tuscan Pasta Produced in the factory in via Sant'Antonino, 107 - Castiglion Fiorentino (AR).</p> <p><strong>NUTRITIONAL VALUES</strong> (average values per 100g): energy 1593 kj - 378 kcal, Fats 1.9g, FATTY ACIDS 0.8g, Carbohydrates 76g, SUGAR 1.4g, Proteins 12.4g, Salt 0.02 g.</p>

<p>Classic Spaghetti produced entirely in Tuscany, only with the best semolina from our lands and skilfully worked. Expertly bronze drawing, combined with delicate drying, make Tuscan pasta a product with extraordinary organoleptic and nutritional characteristics.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> 100% made in Tuscany from Italian wheat. <em>eco friendly</em> packaging.</p> <p><strong>ORIGIN:</strong> Tuscany.</p> <p><strong>INGREDIENTS:</strong> Organic Durum Wheat Semolina , Water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> store in a dry and well-ventilated place ; the distance from heat sources will not alter the humidity and will preserve its characteristics.</p> <p><strong>AVERAGE EXPIRY:</strong> 12 months.</p> <p><strong>PRODUCER:</strong> Tuscan Pasta Produced in the factory in via Sant'Antonino, 107 - Castiglion Fiorentino (AR).</p> <p><strong>NUTRITIONAL VALUES</strong> (average values per 100g): energy 1593 kj - 378 kcal, Fats 1.9g, FATTY ACIDS 0.8g, Carbohydrates 76g, SUGAR 1.4g, Proteins 12.4g, Salt 0.02 g.</p>

<p>Egg specialty produced with the best Italian raw materials, handcrafted, bronze drawn and dried at low temperature. A variation of the classic Tagliatelle, Paglia e Fieno are distinguished by their characteristic color which allows for the creation of visually lively courses. In fact, spinach is added to the ingredients which makes the skeins green.<br /> The processing retraces the steps of the traditional Marche recipe which, with patience and passion, allows you to create a highly digestible, light and, thanks to the drawing bronze and slow drying, with an excellent ability to retain sauces.</p> <p><strong>SIZE / WEIGHT:</strong> 250 grams</p> <p><strong>SPECIFIC NOTES:</strong> Tagliatelle with egg.</p> <p><strong>ORIGIN:</strong> Marche.</p> <p><strong>INGREDIENTS:</strong> Durum wheat semolina, eggs (27% ), soft wheat flour (type 00), spinach (3%).</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> store in a dry and well-ventilated place; the distance from heat sources will not alter the humidity and will preserve its characteristics.</p> <p><strong>AVERAGE EXPIRY:</strong> 12 months.</p> <p><strong>PRODUCER:</strong> FILOTEA EXPERIENCE SOC.COOP. Via Primo Maggio, 56 60131 Ancona – Italy</p> <p><strong>NUTRITIONAL VALUES</strong> (100g of product): Energy 1584 kj - 374 kcal; 16g protein; Carbs 67g; Sugars 1.5 G; Fats 4.2 G; Saturated fatty acids 1.3 G.</p>

<p>Spaghetti Bio are produced entirely in Tuscany with the best organic durum wheat semolina grown in our lands according to the ancient peasant tradition, without pesticides or chemical fertilizers. Tradition, the most advanced technologies and <strong>bronze drawing</strong> give flavours, aromas and elasticity. A conscious choice that allows you to savor a product with a high nutritional value in full respect of the environment.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> 100% made in Tuscany from Italian wheat. <em>eco friendly</em> packaging.</p> <p><strong>ORIGIN:</strong> Tuscany.</p> <p><strong>INGREDIENTS:</strong> Organic Durum Wheat Semolina , Water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> store in a dry and well-ventilated place ; the distance from heat sources will not alter the humidity and will preserve its characteristics.</p> <p><strong>AVERAGE EXPIRY:</strong> 12 months.</p> <p><strong>PRODUCER:</strong> Tuscan Pasta Produced in the factory in via Sant'Antonino, 107 - Castiglion Fiorentino (AR).</p> <p><strong>NUTRITIONAL VALUES</strong> (average values per 100g): energy 1593 kj - 378 kcal, Fats 1.9g, FATTY ACIDS 0.8g, Carbohydrates 76g, SUGAR 1.4g, Proteins 12.4g, Salt 0.02 g.</p>

<p>The organic Penne rigate are produced entirely in Tuscany with the best organic durum wheat semolina grown in our lands according to the ancient peasant tradition, without pesticides or chemical fertilizers. Tradition, the most advanced technologies and <strong>bronze drawing</strong> give flavours, aromas and elasticity. A conscious choice that allows you to savor a product with a high nutritional value in full respect of the environment.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> 100% made in Tuscany from Italian wheat. <em>eco friendly</em> packaging.</p> <p><strong>ORIGIN:</strong> Tuscany.</p> <p><strong>INGREDIENTS:</strong> Organic Durum Wheat Semolina , Water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> store in a dry and well-ventilated place ; the distance from heat sources will not alter the humidity and will preserve its characteristics.</p> <p><strong>AVERAGE EXPIRY:</strong> 12 months.</p> <p><strong>PRODUCER:</strong> Tuscan Pasta Produced in the factory in via Sant'Antonino, 107 - Castiglion Fiorentino (AR).</p> <p><strong>NUTRITIONAL VALUES</strong> (average values per 100g): energy 1593 kj - 378 kcal, Fats 1.9g, FATTY ACIDS 0.8g, Carbohydrates 76g, SUGAR 1.4g, Proteins 12.4g, Salt 0.02 g.</p>

<p>Orecchiette maritate are a typical pasta shape from Salento and bring together the traditional Apulian orecchiette and "maritati" (or maccheroncini, or homemade), made with an underwire: typical Apulian pasta traditionally used for festive lunches and in wedding occasion. Expertly produced by the Benedetto Cavalieri Pastificio with the best durum wheat semolina present in Italy, this pasta represents a product of the highest quality.<br /> All the pasta produced by the Salento pasta factory is produced with the "delicate" method: slow processing of the dough and long pressing with the subsequent phase of bronze drawing of the pasta. Finally, slow drying takes place according to the "Cirillo" method, in special dedicated rooms, for about 40 hours. The whole process, from the mixing stage to drying, takes place at low temperatures so as to keep the organoleptic properties intact.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams</p> <p><strong>SPECIFIC NOTES:</strong> Orecchiette maritate slow drying durum wheat semolina.</p> <p><strong>ORIGIN:</strong> Puglia.</p> <p><strong>INGREDIENTS:</strong> Durum wheat semolina, water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> store in a dry and well-ventilated place; the distance from heat sources will not alter the humidity and will preserve its characteristics.</p> <p><strong>AVERAGE EXPIRY:</strong> 12 months.</p> <p><strong>PRODUCER:</strong> Pastificio Benedetto Cavalieri</p> <p><strong>NUTRITIONAL VALUES</strong> (average values per 100g): Energy: 355 kcal / 1490 kJ; Fats: 1.5 g – of which 0.3 g saturated; Carbohydrates: 71.5 g - of which sugars 3.6 g; Fibers: 2.5g; Proteins: 12.5 g; Salt: 0 g.</p>

<p>The rigorous selection of Italian durum wheat and the processing method defined as "delicate" make it the interpreter of the great Italian tradition.</p> <p>Tagliatelle Cavalieri are twice as long as normal tagliatelle because they are packaged with the fold intact. The rough and porous surface of Tagliatelle Benedetto Cavalieri retains the sauce beautifully.</p> <p>It is the <strong>delicate method</strong> (bronze drawing and low temperature drying) which preserves the typical flavor of the best wheat hard and ensures that texture and consistency much appreciated by chefs and "fine palates"!</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams</p> <p><strong>SPECIFIC NOTES:</strong> Slow drying durum wheat tagliatelle.</p> <p><strong>ORIGIN:</strong> Puglia.</p> <p><strong>INGREDIENTS:</strong> durum wheat semolina, water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> store in a dry and well-ventilated place; the distance from heat sources will not alter the humidity and will preserve its characteristics.</p> <p><strong>AVERAGE EXPIRY:</strong> 12 months.</p> <p><strong>PRODUCER:</strong> Pastificio Benedetto Cavalieri</p> <p><strong>NUTRITIONAL VALUES</strong> (average values per 100g): Energy: 355 kcal / 1490 kJ; Fats: 1.5 g – of which 0.3 g saturated; Carbohydrates: 71.5 g - of which sugars 3.6 g; Fibers: 2.5g; Proteins: 12.5 g; Salt: 0 g.</p>

<p>The festival of opulence for these large cylinders, with an unscrupulous dimension and immense communicative power. The spectacular cooking resistance and the fleshy bite are a real joy for the sauces that meet them. Flour and water from the Dolomites….a fine pasta that you must try!</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams</p> <p><strong>SPECIFIC NOTES:</strong> Bronze drawn Paccheri Pàche Mat Bio.</p> <p><strong>ORIGIN:</strong> Trentino.</p> <p><strong>INGREDIENTS:</strong> Durum wheat semolina, water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> store in a dry and well-ventilated place; the distance from heat sources will not alter the humidity and will preserve its characteristics.</p> <p><strong>AVERAGE EXPIRY:</strong> 12 months.</p> <p><strong>PRODUCER:</strong> PASTIFICIO FELICETTI S.P.A.</p> <p><strong>NUTRITIONAL VALUES</strong> (average values per 100g): Energy: 362 kcal / 1490 kJ; Fats: 1.3 g – of which saturated 0.2 g; Carbohydrates: 72 g - of which sugars 2.5 g; Fibers: 3g; Proteins: 14 g; Salt: 0 g.</p>

<p>Thanks to the traditional method, the classic Penne do not need grooves to hold the condiments. This feature enhances the uniformity of the thickness of the pen making it delicate. Taste the classic penne even just with olive oil and cheese and you will feel the difference.<br /> This pasta is obtained by slowly mixing the best Italian durum wheat semolina with cold water, by means of bronze drawing which makes it rough and subsequently dried at a "traditional low temperature" (33-36°C) for about 50 hours ( depending on weather conditions). The result is a tasty pasta with good porosity that allows the condiments to be absorbed well.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> <strong>Classic smooth penne</strong> made from 100% Italian durum wheat semolina.</p> <p><strong>ORIGIN:</strong> Tuscany.</p> <p><strong>INGREDIENTS:</strong> Durum wheat semolina, water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Cool, dry place.</p> <p><strong>AVERAGE EXPIRY:</strong> 2/3 years.</p> <p><strong>PRODUCER:</strong> Traditional Artisan Pasta ® Martelli family Via dei Pastafici, 3</p> <p><strong>NUTRITIONAL VALUES</strong> (100g of product ): 357 kcal/1514kg; Protein 13.1 G; Carbs 72.5g; Sugars 0.7 G; Fats 1.6 G; Saturated fatty acids 0.3g, fiber 2.7g, salt 0.01g.</p>

<p>The particular spiral processing enhances the sincere rusticity of Cappelli semolina, clinging to sauces and condiments with tenacity. The compactness of the carving enhances the authentic flavor of the wheat of origin.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams</p> <p><strong>SPECIFIC NOTES:</strong> Organic Fusilli Bronze-drawn Senatore Cappelli.</p> <p><strong>ORIGIN:</strong> Trentino.</p> <p><strong>INGREDIENTS:</strong> Durum wheat semolina, water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> store in a dry and well-ventilated place; the distance from heat sources will not alter the humidity and will preserve its characteristics.</p> <p><strong>AVERAGE EXPIRY:</strong> 12 months.</p> <p><strong>PRODUCER:</strong> PASTIFICIO FELICETTI S.P.A.</p> <p><strong>NUTRITIONAL VALUES</strong> (average values per 100g): Energy: 354 kcal / 1502 kJ; Fats: 1.3 g – of which 0.3 g saturated; Carbohydrates: 72 g - of which sugars 3.6 g; Fibers: 2.5g; Proteins: 12.5 g; Salt: 0 g.</p>

<p>A spaghetti with an unusual diameter, off the scale: a formidable concentration of flavor with an exhilarating chewiness, favored by the fleshiness of Cappelli semolina compacted in the large caliber.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams</p> <p><strong>SPECIFIC NOTES:</strong> Organic Spaghetti Senatori Cappelli Drawn in Bonze.</p> <p><strong>ORIGIN:</strong> Trentino.</p> <p><strong>INGREDIENTS:</strong> Durum wheat semolina, water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> keep in a dry and well-ventilated place; the distance from heat sources will not alter the humidity and will preserve its characteristics.</p> <p><strong>AVERAGE EXPIRY:</strong> 12 months.</p> <p><strong>PRODUCER:</strong> PASTIFICIO FELICETTI S.P.A.</p> <p><strong>NUTRITIONAL VALUES</strong> (average values per 100g): Energy: 354 kcal / 1502 kJ; Fats: 1.3 g – of which 0.3 g saturated; Carbohydrates: 72 g - of which sugars 3.6 g; Fibers: 2.5g; Proteins: 12.5 g; Salt: 0 g.</p>

<p>The Farfalle Classiche produced entirely in Tuscany, only with the best semolina from our lands and skilfully worked. Expertly <strong>bronze wire drawing</strong>, combined with delicate drying, make Tuscan pasta a product with extraordinary organoleptic and nutritional characteristics.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams</p> <p><strong>SPECIFIC NOTES:</strong> 100% made in Tuscany from Italian wheat. <em>eco friendly</em> packaging.</p> <p><strong>ORIGIN:</strong> Tuscany.</p> <p><strong>INGREDIENTS:</strong> Organic Durum Wheat Semolina , Water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> store in a dry and well-ventilated place ; the distance from heat sources will not alter the humidity and will preserve its characteristics.</p> <p><strong>AVERAGE EXPIRY:</strong> 12 months.</p> <p><strong>PRODUCER:</strong> Tuscan Pasta Produced in the factory in via Sant'Antonino, 107 - Castiglion Fiorentino (AR).</p> <p><strong>NUTRITIONAL VALUES</strong> (average values per 100g): energy 1593 kj - 378 kcal, Fats 1.9g, FATTY ACIDS 0.8g, Carbohydrates 76g, SUGAR 1.4g, Proteins 12.4g, Salt 0.02 g.</p>

<p>The Bio Discs are produced entirely in Tuscany with the best organic durum wheat semolina grown in our lands according to the ancient peasant tradition, without pesticides or chemical fertilizers. Tradition, the most advanced technologies and <strong>bronze drawing</strong> give flavours, aromas and elasticity. A conscious choice that allows you to savor a product with a high nutritional value in full respect of the environment.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> 100% made in Tuscany from Italian wheat. <em>eco friendly</em> packaging.</p> <p><strong>ORIGIN:</strong> Tuscany.</p> <p><strong>INGREDIENTS:</strong> Organic Durum Wheat Semolina , Water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> store in a dry and well-ventilated place ; the distance from heat sources will not alter the humidity and will preserve its characteristics.</p> <p><strong>AVERAGE EXPIRY:</strong> 12 months.</p> <p><strong>PRODUCER:</strong> Pasta Toscana Product in the factory in via Sant'Antonino, 107 - Castiglion Fiorentino (AR).</p> <p><strong>NUTRITIONAL VALUES</strong> (average values per 100g) : energy 1593 kj - 378 kcal, Fats 1.9g, FATTY ACIDS 0.8g, Carbohydrates 76g, SUGAR 1.4g, Proteins 12.4g, Salt 0.02g.</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>Strozzapreti are a typical pasta shape from Romagna, excellent to combine with full-bodied sauces of Italian cuisine. Our strozzapreti are produced in an artisanal way according to tradition.</p> <p><strong>SIZE / WEIGHT:</strong> 250 grams</p> <p><strong>ORIGIN:</strong> Puglia.</p> <p><strong>INGREDIENTS:</strong> Durum wheat semolina, water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> store in a dry and well-ventilated place; the distance from heat sources will not alter the humidity and will preserve its characteristics.</p> <p><strong>AVERAGE EXPIRY:</strong> 12 months.</p> <p>Produced and packaged in the plant in Via della Resistenza 4 Alberobello BA</p> <p><strong>NUTRITIONAL VALUES</strong> (100g of product): 354 kcal; Protein 12.5 G; Carbs 70.5g; Sugars 3.6 G; Fats 1.9 G; Saturated fatty acids 0 G.</p>

<p>Artisan olive leaves are a pasta format that is very reminiscent of the olive leaf, both for the color given by the spinach and for the shape. Excellent to taste with full-bodied tomato and mushroom sauces, excellent with pesto.</p> <p><strong>SIZE / WEIGHT:</strong> 250 grams</p> <p><strong>ORIGIN:</strong> Puglia.</p> <p><strong>INGREDIENTS:</strong> Durum wheat semolina, dehydrated spinach 2%, water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> store in a dry and well-ventilated place; the distance from heat sources will not alter the humidity and will preserve its characteristics.</p> <p><strong>AVERAGE EXPIRY:</strong> 12 months.</p> <p>Produced and packaged in the plant in Via della Resistenza 4 Alberobello BA</p> <p><strong>NUTRITIONAL VALUES</strong> (100g of product): 354 kcal; Protein 12.5 G; Carbs 70.5g; Sugars 3.6 G; Fats 1.9 G; Saturated fatty acids 0 G.</p>

<p>Cavatelli are a typical pasta shape from Molise and Puglia, excellent to combine with full-bodied sauces, vegetables or pesto. Cooking 15 minutes.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams</p> <p><strong>ORIGIN:</strong> Puglia.</p> <p><strong>INGREDIENTS:</strong> Durum wheat semolina, water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> store in a dry and well-ventilated place; the distance from heat sources will not alter the humidity and will preserve its characteristics.</p> <p><strong>AVERAGE EXPIRY:</strong> 12 months.</p> <p>Produced and packaged in the plant in Via della Resistenza 4 Alberobello BA</p> <p><strong>NUTRITIONAL VALUES</strong> (100g of product): 354 kcal; Protein 12.5 G; Carbs 70.5g; Sugars 3.6 G; Fats 1.9 G; Saturated fatty acids 0 G.</p>

<p>Calamarata is a cross between mezze Maniche and paccheri and are one of the artisanal pasta shapes produced by Pastificio Benedetto Cavalieri. Only blends of the best durum wheat and bronze dies are used for Calamarata Benedetto Cavalieri. Pastificio Benedetto Cavalieri produces Calamarata, like all its other pasta formats, with the method it defines as "delicate", prolonged kneading, slow kneading, and finally drying at low temperature. Those who love to cook know that artisanal pasta requires long cooking times.</p> <p>Benedetto Cavalieri's calamarata needs a cooking time of 13 minutes. They are much more than what an industrial pasta requires, but there are no comparisons.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams</p> <p><strong>ORIGIN:</strong> Puglia.</p> <p><strong>INGREDIENTS:</strong> Durum wheat semolina, water.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> store in a dry and well-ventilated place; the distance from heat sources will not alter the humidity and will preserve its characteristics.</p> <p><strong>AVERAGE EXPIRY:</strong> 12 months.</p> <p><strong>PRODUCER:</strong> Pastificio Benedetto Cavalieri</p> <p><strong>NUTRITIONAL VALUES</strong> (average values per 100g): Energy: 354 kcal / 1502 kJ; Fats: 1.3 g – of which 0.3 g saturated; Carbohydrates: 72 g - of which sugars 3.6 g; Fibers: 2.5g; Proteins: 12.5 g; Salt: 0 g.</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>