Pasta extruded through bronze

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Last reviews

By Lara M. (Napoli, Italy) on 07 Dec. 2018 :

(5/5) 

Product rated : Panettone Bronte Pistachio Il panettone al pistacchio è il migliore che abbia mai assaggiato. Realizzato...

By Lara M. (Napoli, Italy) on 07 Dec. 2018 :

(5/5) 

Product rated : Chocolate Panettone Il prodotto è in sé eccezionale, impasto e buona armonia tra ingredienti.

By Olga G. (Castel cellesi bagnoregio, Italy) on 07 Dec. 2018 :

(5/5) 

Product rated : Marsala Fine DOC Aromatizzata alla Mandorla Pellegrino Ditta seria , disponibile... e grazie per la gentilezza... prodotti ottimi.
Pasta extruded through bronze

Extruded through traditional 'bronze dies' creating a textured pasta with a rough surface, allowing sauces to stick for a fuller flavour. Have selected Italian durum wheat semolina to produce a traditional, porous bronze-die pasta. Pasta made using this method has a rough surface which allows sauces to stick during cooking for a fuller flavour. ...

Extruded through traditional 'bronze dies' creating a textured pasta with a rough surface, allowing sauces to stick for a fuller flavour. Have selected Italian durum wheat semolina to produce a traditional, porous bronze-die pasta. Pasta made using this method has a rough surface which allows sauces to stick during cooking for a fuller flavour. The colours red and green are given by the addition of natural ingredients such as spinach, and tomatoes dehydrated.

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