From our territory to your kitchen: “Terre Venete” durum wheat pasta.
AVAILABLE: SPAGHETTI, LINGUINE, BIGOLI
Spaghetti translates to "little strings" in Italian. Most famously, it is served with tomato sauce.
Linguine means "little tongues". It's wider and flatter than spaghetti. Typically served with pesto or seafood, best with vongole (clams).
Bigoli gets its name from how it's made: with a pasta press called a bigolaro. Bigoli is thicker than spaghetti and softer too. We love it with a sauce made of anchovies and onions.
INGREDIENTS: Durum wheat semolina, water
The first step to make Terre Venete pasta is the research for high quality durum wheat among the farmers from Veneto, in order to support the local agriculture. With them we share the ambitious project of producing an excellent raw material, closely following all stages of the harvest.
The result is a durum wheat with a very high protein content, 14%, and with organoleptic characteristics that classify it among the best of the world. The bronze drawing and the very long drying at low temperature, more than 32 hours, give the pasta more roughness and it always cooks “al dente”.
Bronze dies, a tradition of quality. Bronze drawing is a noble art of processing pasta.