History and Tradition
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.

Terracotta
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.

Production Process
The durum wheat semolina “Orecchiette” pasta combines the Italian tradition with the genuine taste of the fresh pasta. They’re pasteurised, cooled down, gently dried and later packed.
It has to be stored in a cool and dry place.

The post Small Decorated Pot + Semolina Orecchiette Pasta appeared first on Sfizio Salentino.

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.

The post White Jug + 250 gr. Semolina Orecchiette Pasta appeared first on Sfizio Salentino.