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The italian cousine is rich and
varied in all its aspects, but pasta has been its pride
and glory thought much of its history. When italians
emigrate, settling throughout the new world and ocean,
they brought their pasta with them and it found its way
into everyone's life style, a worldwide confort food
that today we take for granted, the origins of pasta are
as tangled, however, as spaghetti tossed in a bowl.
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PRODUCTS:
Pasta
CERTIFIED ORGANIC
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PAPPARDELLE
Flat pasta cut into a broad ribbon shape.
This pasta is traditionally served with rich
sauces like wild boar or mushrooms. The name comes
from the italian pappare, which means "to gobble
up".
Ingredients:
Durum wheat semolina, eggs.
Net. wt. 17 oz.
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TAGLIATELLE
(from the italian tagliare, meaning "to cut")
Individual pieces of tagliatelle are long, flat
ribbons, typically about 0.25 to 0.30 inches
wide.Tagliatelle can be served whit a variety of
sauces, though the classic is a meat sauce or ragł.
Ingredients: Durum wheat semolina, eggs.
Net. wt. 17 oz.
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STRINGOZZI
Typical pasta of the Spoleto territory, has been for
centuries monopoly of the umbrian people. The name "stingozzi"
has its origin at the time when people against the
church of Rome used to lay ambushes to catholic
priest in order to strangle them tighting their
throats (gozzi) with their shoes strings (stringhe)
which at that time had a rectangular shape.
Ingredients:
Durum wheat semolina, water.
Net. wt. 17 oz.
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STRINGOZZI WHIT SQUID INK
Typical pasta of the Spoleto
territory, has been for centuries monopoly of the
umbrian people. The name "stingozzi" has its origin
at the time when people against the church of Rome
used to lay ambushes to catholic priest in order to
strangle them tighting their throats (gozzi) with
their shoes strings (stringhe) which at that time
had a rectangular shape.
Ingredients:
Durum wheat semolina, squid ink.
Net. wt. 17 oz. |
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STRINGOZZI 50% faro 50%
semolina flour
Typical pasta of the Spoleto
territory, has been for centuries monopoly of the
umbrian people. The name "stingozzi" has its origin
at the time when people against the church of Rome
used to lay ambushes to catholic priest in order to
strangle them tighting their throats (gozzi) with
their shoes strings (stringhe) which at that time
had a rectangular shape.
Ingredients:
Farro flour., semolina flour, water.
Net. wt. 17 oz. |
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UMBRICELLI
Short pasta that resembles the shape of a "S" when
viewed from the end. Umbricelli pasta is
traditionally made with a dough that does not
include eggs, being prepared mainly with water and
durum wheat semolina or farro flour.
Ingredients:
100% Farro (hemmer) flour., water.
Net. wt. 17 oz. |
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OILS
VINEGARS
HONEYS
LEGUMES-GRAINS
PASTA
TRUFFLES-MUSHROOMS
WINE
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