Stringozzi artigianali ai Funghi

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.

SIZE / WEIGHT: 500 grams.

NOTES OF EXCELLENCE: Stringozzi have a rough surface which holds all kinds of gravy and sauces. They represent a sober and tasteful cuisine. Product obtained through rolling process .

SPECIFIC NOTES: Handmade product of durum wheat semolina.

ORIGIN: Umbria.

INGREDIENTS: Durum wheat semolina, egg white, dehydrated porcini mushrooms 3%, mushroom flavouring, malt.

ADDITIVES AND PRESERVATIVES: None.

STORAGE METHOD: At room temperature in a cool, dry place.

AVERAGE EXPIRY: 18/24 months.

PRODUCER: La Romagna srl

NUTRITIONAL VALUES (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.