White Jug + 250 gr. Semolina Orecchiette Pasta

White Jug + 250 gr. Semolina Orecchiette Pasta


Disponibile - Solo 1 rimasto/i

8,50

White terracotta jug + “Abatianni” durum wheat semolina “Orecchiette” pasta 250 gr


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Description

The durum wheat semolina “Orecchiette” pasta are made with high quality semolina only. They’re pasteurised, slowly dried and packed in transparent bags. Their shape reminds of a little dome, with their the sides that are thicker than the center and their uneven surface.
The dialect term “strascinate” is used to refer to the preparation process of this type of fresh pasta.

The terracotta has been always used to cook any kind of food on the flame and in the oven too. This material permits to save all the organoleptic qualities of food: in this way its real taste stands out.

Ingredients: durum wheat semolina and water. It contains gluten.
Conservation measures: 13 x 11 x 14 cm. – 720gg

Conservation temperature: room temperature

Average nutritional values for 100 g of dripped product: energy value (Kcal / KJ) 1500/354; fats 1,3 g of which saturates 0,6 g; protein 11,2 g; carbohydrates 73,4 g of which sugars 2 g; fiber 1,7 g; salt 0,01 g

The durum wheat semolina “Orecchiette” pasta combines the Italian tradition with the genuine taste of the fresh pasta.
It has to be stored in a cool and dry place.

 

Ingredients

Durum wheat semolina and water. It contains gluten.

Additional information
Weight250 g
Family

Other

Size

250 gr

Line

Abatianni

Honors / Awards
Honor / Award

Anno

Punteggio

Abatianni

"It all started with the idea of ​​making the traditions of Salento pasta makers a widespread heritage. The art of handmade pasta in the early 1980s risked to be abandoned and, therefore, lost due to the frenetic rush to modernity and the changes taking place at the time. "

Starting from this idea, in 1986 Francesco Abatianni started building a company that, after thirty years, can be defined as a leader in the production of fresh pasta from Salento.

As a craftsman of the second millennium, Francesco Abatianni exclusively takes care of a production he loves as much as his land. A production linked to the old traditions of the pasta masters. He continues to consider the mix of durum wheat semolina and water as a real alchemy, so he keeps seeking the perfect balance between the taste of tradition and the taste of modernity.

The company carries out the production of typical regional short and long, fresh and dried, egg and stuffed pasta in the 2,800 m2 owned factory, located on an area of ​​7,000 m2 in Corigliano d'Otranto, in the heart of Salento.

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