A few highly selected ingredients for a pasta format that thickens to each sauce
To make these bronze drawn rigatoni the durum wheat flour is mixed with water, then the dough is drawn and finally dried. Thanks to the particular structure of bronze dies the pasta does not come out smooth, but wrinkled. The rough surface helps the pasta to better retain the sauce. Cooking time 8 minutes.
Da abbinare con tutti i sughi preferiti, la pasta trafilata al bronzo assorbe bene il sugo.
Durum wheat semolina,water.
Store in a cool, dry place, away from heat sources.
San Damiano d’Asti (AT)
For production needs of the supplier, occasionally the origin of the wheat used could be EU and non-EU origin.
Gran Kinara is a hard cheese with vegetable rennet, without preservatives, without lysozyme, but above all without lactose.
The Fiandino Farms were the first in the world to have introduced the Kinara method that involves the use of the flowers of Cynara cardunculus, a common wild thistle that grows spontaneously even in the Piedmontese mountains and is able to transform into true vegetable rennet.
The use of rennet, especially vegetable rennet, contributes significantly to the "zero lactose" of Gran Kinara and to provide original and pleasing organoleptic characteristics.
The result is a cheese digestible even by those who do not tolerate lactose, with an inimitable taste and scent!
Now in 1KG size!
Barolo DOCG Marcenasco is soft, balanced, elegant and reflects the typical characteristics of the La Morra area. It comes from the vineyards located around the Annunziata Abbey called, historically, Marcenasco.Glory of old Piedmont, it is a wine suitable for long aging, absolute master of the canteen.It conquers the palate with strength, harmony and fullness and keeps it in its power for a long time.