Pasta extruded through bronze

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By Gabriele G. (Renazzo, Italy) on 10 Apr. 2019 :

(5/5) 

Product rated : Duca Di Salaparuta Brut Duca di Salaparuta é veramente eccellente e superiore a molti champagne.

By francesco P. (Roma, Italy) on 30 March 2019 :

(5/5) 

Product rated : Fellata di suino nero dei Nebrodi Molto soddisfatto della qualità ed originalità dei prodotti, nonchè della...

By Serenella S. (Roma, Italy) on 27 March 2019 :

(4/5) 

Product rated : Pecorino al Pistacchio Il Pecorino é molto buono ma mi aspettavo di sentire di più il sapore del...
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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