pasta

Pasta
  • Country Origin: Italy
IMAGE 1- Organic Fettucce 500g Our organic whole-wheat durum semolina pasta is obtained from certified 100% Italian organic whole-wheat durum semolina and pure water as ingredients in the dough. The production of pasta completely follows the artisanal method with cold dough and bronze drawing, in order to obtain a pleasantly more rough and porous pasta, which is ideal to absorb the sauces and enhance their taste. To obtain an organic whole-wheat pasta which is unique in its taste, without changing its precious nutritional values, the long dehydration time is fundamental. The newly-produced pasta is left to rest for over 24-30 hours on wooden loom constantly monitoring temperature and humidity / IMAGE 2- Organic Fusilli 500g Our organic whole-wheat durum semolina pasta is obtained from certified 100% Italian organic whole-wheat durum semolina and pure water as ingredients in the dough. The production of pasta completely follows the artisanal method with cold dough and bronze drawing, in order to obtain a pleasantly more rough and porous pasta, which is ideal to absorb the sauces and enhance their taste. To obtain an organic whole-wheat pasta which is unique in its taste, without changing its precious nutritional values, the long dehydration time is fundamental. The newly-produced pasta is left to rest for over 24-30 hours on wooden loom, constantly monitoring temperature and humidity. / IMAGE 3- Organic Penne 500g Our organic whole-wheat durum semolina pasta is obtained from certified 100% Italian organic whole-wheat durum semolina and pure water as ingredients in the dough. The production of pasta completely follows the artisanal method with cold dough and bronze drawing, in order to obtain a pleasantly more rough and porous pasta, which is ideal to absorb the sauces and enhance their taste. To obtain an organic whole-wheat pasta which is unique in its taste, without changing its precious nutritional values, the long dehydration time is fundamental. The newly-produced pasta is left to rest for over 24-30 hours on wooden loom, constantly monitoring temperature and humidity. / IMAGE 4- Organic Mezze maniche 500g Our organic whole-wheat durum semolina pasta is obtained from certified 100% Italian organic whole-wheat durum semolina and pure water as ingredients in the dough. The production of pasta completely follows the artisanal method with cold dough and bronze drawing, in order to obtain a pleasantly more rough and porous pasta, which is ideal to absorb the sauces and enhance their taste. To obtain an organic whole-wheat pasta which is unique in its taste, without changing its precious nutritional values, the long dehydration time is fundamental. The newly-produced pasta is left to rest for over 24-30 hours on wooden loom, constantly monitoring temperature and humidity. / IMAGE 5- Durum wheat flour Ciriole 500g These types of pasta are made with completely artisanal methods, rich in proteinic substances and with a very good cooking resistance. The pasta is bronze drawn, in order to obtain a porous dough which favours the “blending” with the sauce. Dehydration is a slow process (about 30 hours) thus maintaining the highest possible value of proteins, gluten and vitamins. /IMAGE 6- Durum wheat flour Strangozzi 500g These types of pasta are made with completely artisanal methods, rich in proteinic substances and with a very good cooking resistance. The pasta is bronze drawn, in order to obtain a porous dough which favours the “blending” with the sauce. Dehydration is a slow process (about 30 hours) thus maintaining the highest possible value of proteins, gluten and vitamins / IMAGE 7- Durum wheat flour Fettuccine 500g These types of pasta are made with completely artisanal methods, rich in proteinic substances and with a very good cooking resistance. The pasta is bronze drawn, in order to obtain a porous dough which favours the “blending” with the sauce. Dehydration is a slow process (about 30 hours) thus maintaining the highest possible value of proteins, gluten and vitamins. / IMAGE 8- Durum wheat flour Fettucce 500g These types of pasta are made with completely artisanal methods, rich in proteinic substances and with a very good cooking resistance. The pasta is bronze drawn, in order to obtain a porous dough which favours the “blending” with the sauce. Dehydration is a slow process (about 30 hours) thus maintaining the highest possible value of proteins, gluten and vitamins. / IMAGE 9- Rigatoni 500g These types of pasta are made with completely artisanal methods, rich in proteinic substances and with a very good cooking resistance. The pasta is bronze drawn, in order to obtain a porous dough which favours the “blending” with the sauce. Dehydration is a slow process (about 30 hours) thus maintaining the highest possible value of proteins, gluten and vitamins / IMAGE 10- Cameroni 500g These types of pasta are made with completely artisanal methods, rich in proteinic substances and with a very good cooking resistance. The pasta is bronze drawn, in order to obtain a porous dough which favours the “blending” with the sauce. Dehydration is a slow process (about 30 hours) thus maintaining the highest possible value of proteins, gluten and vitamins. / IMAGE 11- Torcetti 500g These types of pasta are made with completely artisanal methods, rich in proteinic substances and with a very good cooking resistance. The pasta is bronze drawn, in order to obtain a porous dough which favours the “blending” with the sauce. Dehydration is a slow process (about 30 hours) thus maintaining the highest possible value of proteins, gluten and vitamins. / IMAGE 12- Paccheri lisci 500g These types of pasta are made with completely artisanal methods, rich in proteinic substances and with a very good cooking resistance. The pasta is bronze drawn, in order to obtain a porous dough which favours the “blending” with the sauce. Dehydration is a slow process (about 30 hours) thus maintaining the highest possible value of proteins, gluten and vitamins. / IMAGE 13- Paccheri rigati 500g These types of pasta are made with completely artisanal methods, rich in proteinic substances and with a very good cooking resistance. The pasta is bronze drawn, in order to obtain a porous dough which favours the “blending” with the sauce. Dehydration is a slow process (about 30 hours) thus maintaining the highest possible value of proteins, gluten and vitamins. / IMAGE 14- Calamari 500g These types of pasta are made with completely artisanal methods, rich in proteinic substances and with a very good cooking resistance. The pasta is bronze drawn, in order to obtain a porous dough which favours the “blending” with the sauce. Dehydration is a slow process (about 30 hours) thus maintaining the highest possible value of proteins, gluten and vitamins. / IMAGE 15- Fusilli giganti 500g These types of pasta are made with completely artisanal methods, rich in proteinic substances and with a very good cooking resistance. The pasta is bronze drawn, in order to obtain a porous dough which favours the “blending” with the sauce. Dehydration is a slow process (about 30 hours) thus maintaining the highest possible value of proteins, gluten and vitamins. / IMAGE 16- Riccette 500g These types of pasta are made with completely artisanal methods, rich in proteinic substances and with a very good cooking resistance. The pasta is bronze drawn, in order to obtain a porous dough which favours the “blending” with the sauce. Dehydration is a slow process (about 30 hours) thus maintaining the highest possible value of proteins, gluten and vitamins. / IMAGE 17- Penne 500g These types of pasta are made with completely artisanal methods, rich in proteinic substances and with a very good cooking resistance. The pasta is bronze drawn, in order to obtain a porous dough which favours the “blending” with the sauce. Dehydration is a slow process (about 30 hours) thus maintaining the highest possible value of proteins, gluten and vitamins / IMAGE 18- Ditalini 500g These types of pasta are made with completely artisanal methods, rich in proteinic substances and with a very good cooking resistance. The pasta is bronze drawn, in order to obtain a porous dough which favours the “blending” with the sauce. Dehydration is a slow process (about 30 hours) thus maintaining the highest possible value of proteins, gluten and vitamins. / IMAGE 19- Ziti 500g These types of pasta are made with completely artisanal methods, rich in proteinic substances and with a very good cooking resistance. The pasta is bronze drawn, in order to obtain a porous dough which favours the “blending” with the sauce. Dehydration is a slow process (about 30 hours) thus maintaining the highest possible value of proteins, gluten and vitamins / IMAGE 20- Pennoni 500g These types of pasta are made with completely artisanal methods, rich in proteinic substances and with a very good cooking resistance. The pasta is bronze drawn, in order to obtain a porous dough which favours the “blending” with the sauce. Dehydration is a slow process (about 30 hours) thus maintaining the highest possible value of proteins, gluten and vitamins / IMAGE 21- Pennette 500g These types of pasta are made with completely artisanal methods, rich in proteinic substances and with a very good cooking resistance. The pasta is bronze drawn, in order to obtain a porous dough which favours the “blending” with the sauce. Dehydration is a slow process (about 30 hours) thus maintaining the highest possible value of proteins, gluten and vitamins / IMAGE 22- Tricolored Penne 500g Our tricolored pasta is produced with only natural ingredients: 100% Italian durum wheat semolina, tomatoes to obtain the red color and spinach to give the typical green color. The pasta factory rises up in the Fiume Nera river park and it uses pure water as the main ingredient for the dough. Pasta is bronze drawn, in order to obtain a porous dough which favours the “blending” with the sauce. Dehydration is a slow process (about 30 hours) thus maintaining the highest possible value of proteins, gluten and vitamins. / IMAGE 23- Tricolored Fusilli 500g Our tricolored pasta is produced with only natural ingredients: 100% Italian durum wheat semolina, tomatoes to obtain the red color and spinach to give the typical green color. The pasta factory rises up in the Fiume Nera river park and it uses pure water as the main ingredient for the dough. Pasta is bronze drawn, in order to obtain a porous dough which favours the “blending” with the sauce. Dehydration is a slow process (about 30 hours) thus maintaining the highest possible value of proteins, gluten and vitamins. / IMAGE 24- Farro Cameroni 500g Bartolini farro pasta distinguishes itself for its fragrant taste and the excellent nutritional properties. Farro, indeed, is a cereal rich in vitamin B, proteins and fibers. Pasta is bronze drawn, in order to obtain a porous dough which favors the “blending” with the sauce. Dehydration is a slow process (about 30 hours) thus maintaining the highest possible value of proteins, gluten and vitamins. / IMAGE 25- Farro Ciriole 500g Bartolini farro pasta distinguishes itself for its fragrant taste and the excellent nutritional properties. Farro, indeed, is a cereal rich in vitamin B, proteins and fibers. Pasta is bronze drawn, in order to obtain a porous dough which favors the “blending” with the sauce. Dehydration is a slow process (about 30 hours) thus maintaining the highest possible value of proteins, gluten and vitamins. / IMAGE 26- Farro Fettuccine 500g Bartolini farro pasta distinguishes itself for its fragrant taste and the excellent nutritional properties. Farro, indeed, is a cereal rich in vitamin B, proteins and fibers. Pasta is bronze drawn, in order to obtain a porous dough which favors the “blending” with the sauce. Dehydration is a slow process (about 30 hours) thus maintaining the highest possible value of proteins, gluten and vitamins. / IMAGE 27- Farro Fusilli giganti 500g Bartolini farro pasta distinguishes itself for its fragrant taste and the excellent nutritional properties. Farro, indeed, is a cereal rich in vitamin B, proteins and fibers. Pasta is bronze drawn, in order to obtain a porous dough which favors the “blending” with the sauce. Dehydration is a slow process (about 30 hours) thus maintaining the highest possible value of proteins, gluten and vitamins. / IMAGE 28- Farro Penne 500g Bartolini farro pasta distinguishes itself for its fragrant taste and the excellent nutritional properties. Farro, indeed, is a cereal rich in vitamin B, proteins and fibers. Pasta is bronze drawn, in order to obtain a porous dough which favors the “blending” with the sauce. Dehydration is a slow process (about 30 hours) thus maintaining the highest possible value of proteins, gluten and vitamins / IMAGE 29- Egg Ciriole 500g Bartolini’s egg pasta is made with completely artisanal method with durum wheat semolina and fresh eggs. Bronze drawing makes the dough porous, so as to better blend with the condiment. The slow dehydration process (about 30 hours) keeps the highest possible nutritional values. / IMAGE 30- Egg Cirioline 500g Bartolini’s egg pasta is made with completely artisanal method with durum wheat semolina and fresh eggs. Bronze drawing makes the dough porous, so as to better blend with the condiment. The slow dehydration process (about 30 hours) keeps the highest possible nutritional values / IMAGE 31- Egg Strangozzi 500g Bartolini’s egg pasta is made with completely artisanal method with durum wheat semolina and fresh eggs. Bronze drawing makes the dough porous, so as to better blend with the condiment. The slow dehydration process (about 30 hours) keeps the highest possible nutritional values / IMAGE 32- Egg Fettuccine 500g Bartolini’s egg pasta is made with completely artisanal method with durum wheat semolina and fresh eggs. Bronze drawing makes the dough porous, so as to better blend with the condiment. The slow dehydration process (about 30 hours) keeps the highest possible nutritional values. / IMAGE 33- Egg Tagliatelle 500g Bartolini’s egg pasta is made with completely artisanal method with durum wheat semolina and fresh eggs. Bronze drawing makes the dough porous, so as to better blend with the condiment. The slow dehydration process (about 30 hours) keeps the highest possible nutritional values. / IMAGE 34- Egg Pappardelle 500g Bartolini’s egg pasta is made with completely artisanal method with durum wheat semolina and fresh eggs. Bronze drawing makes the dough porous, so as to better blend with the condiment. The slow dehydration process (about 30 hours) keeps the highest possible nutritional values.

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