The product
Signorine alle castagne Bio
Traditional artisanal pasta enriched with chestnut flour
Code:
98448
Country of origin:
Italy - Liguria
Weight:
250 g
Minimum order:
1 package with 6 pieces
| Description | Organic durum wheat semolina of national origin and organic chestnut flour |
|---|---|
| Appearance | Pasta format which, enriched with chestnut flour, takes on a brown color |
| Taste | Sweet and delicate of wheat, lightly toasted |
| Curiosity | Pasta format used mainly during the winter period, in which it is customary to prepare rich earth and meat sauces |
| Our selection | A long experience and passion that gives life to 9 pasta shapes classified according to original parameters: the range of Ligurian pasta by subdivides in Mare, Monti and Classics of Italian cuisine |
| Suggestions | Perfect with a porcini mushroom sauce and walnut sauce. Cooking time: 5 minutes |
| Ingredients | Organic durum WHEAT semolina, 25% organic chestnut flour |
|---|---|
| Allergens in ingredients | Cereals containing gluten and thereof |
| Other allergens | Mustard and products thereof, Soybeans and products thereof |
| Weight | 250 g |
| Packaging | Packaged in polypropylene bag and windowed case |
| Storage Conditions (packaged products) | Keep in a cold and dry place |
| Instructions for use | Cooking time: 5 minutes |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1491 kJ / 352 kcal Fat: 1,8 g of which saturates: 0,5 g Carbohydrate: 70 g of which sugars: 6,2 g Protein: 11 g Salt: 0,07 g Typical value per 100 g |
The producer
Pasta di Liguria - Montoggio (GE) - Liguria
Why we chose them
The Minaglia family has been producing Ligurian pasta shapes of the highest quality for almost forty years. All their specialties, with the "Pasta di
Liguria" brand, tell the culinary tradition of the region.
The pasta is made with only organic ingredients, without the addition of dyes and flavors. The exclusively Italian durum wheat is processed with pure
water from the San Martino spring in the Antola Park; drying, a fundamental phase of the production cycle, takes place between 40 ° and 50 ° C for
about 24-30 hours in order to maintain all the organoleptic properties of the grain and the characteristic consistency of artisan pasta. Finally, the
bronze drawing gives the unmistakable roughness and porosity to the pasta.
A long experience and passion that gives life to 9 pasta shapes inspired by the main contrasts offered by the Ligurian territory. Olive leaves with
spinach, trofiette and trenette tell the story of the sea, the coasts and the mild climate, an area rich in fish, aromatic plants, citrus fruits and olives.
Croxetti, Signorine alle chestnuts and Fettucce represent the hinterland, an extreme territory with dizzying mountains covered with woods where rich,
tasty and nutritious dishes are born. Finally, a line of great classics: spaghetti, fusilli and penne to complete the proposal.
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