<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>

<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>

<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, 3% tomato powder, 0.5% dehydrated chilli pepper, powdered red beetroot, 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>Pennoni are a format of short pasta that is larger than normal penne. Ideal for any type of dressing, both white and red, but also for cold and early summer dressings.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Bronze-drawn pennoni rigati.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> Wheat semolina hard.</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 Grattini all'uovo are small grains of pasta, the result of the processing of durum wheat semolina flour and fresh eggs. They are a small pasta format mainly served with soups dressed with a drizzle of extra virgin olive oil.</p> <p><strong>SIZE / WEIGHT:</strong> 250 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Handmade product of durum wheat semolina.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> Semolina durum wheat, eggs.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> At room temperature in a fresh 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> (100 g of product): 366 kcal ; Protein 13.5 G; Carbs 67g; Sugars 3 G; Fats 4G; Saturated fatty acids 1.2 G; 4 G Dietary Fibers; Sodium 0.075 mg.</p>

<p>Egg Filini are very thin ribbons of egg pasta, the result of the processing of durum wheat semolina flour and fresh eggs. They are a thin and elegant pasta shape mainly served with soups with a drizzle of extra virgin olive oil.</p> <p><strong>SIZE / WEIGHT:</strong> 250 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 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): 366 kcal; Protein 13.5 G; Carbs 67g; Sugars 3 G; Fats 4G; Saturated fatty acids 1.2 G; 4 G Dietary Fibers; Sodium 0.075 mg.</p>

<p>Quadrucci are obtained from the unused part of the dough (generally the edges) in the preparation of Tagliatelle and are cut irregularly (by size and thickness). They are a typical pasta shape from central Italy (Umbria, Tuscany and the Marches).</p> <p><strong>SIZE / WEIGHT:</strong> 250 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): 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>Maltagliati are obtained from the unusable part of the sheet (generally the edges) in the preparation of Tagliatelle and are cut irregularly (by size and thickness). They are a typical pasta shape from central Italy, also very common in the north, especially in Bologna and Emilia.</p> <p><strong>SIZE / WEIGHT:</strong> 250 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): 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>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 <em>with 3 colors</em>have a rough surface that holds any type of gravy and sauce. They represent a sober and tasteful cuisine.</p> <p><strong>SPECIFIC NOTES:</strong> Handmade product of durum wheat semolina.</p> <p><strong>ORIGIN:</strong> Umbria .</p> <p><strong>INGREDIENTS:</strong> Whites: <strong>Durum wheat semolina</strong> ; reds: <strong>tomato powder</strong> 3%, dehydrated <strong>chili pepper</strong> 0.5%, red <strong>chard</strong> powder; greens: <strong>basil</strong> powder 3%, egg white, <strong>spinach</strong> powder.</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): 346 kcal; Protein 12.1 G; Carbohydrates 71.6 g; Sugars 2.0 G; Fats 0.5 G; Saturated fatty acids 0.0 G; Dietary Fiber 3.9 G; Sodium 0.01 Mg.</p>