From our territory to your kitchen: “Terre Venete” durum wheat pasta.
AVAILABLE: PENNE, FUSILLONI, TORTIGLIONI, PACCHERI
Penne is a hollow type of pasta, recommended for heavier sauces.
Fusilloni is a corkscrew-shaped pasta. Try this with Puttanesca.
Tortiglioni is larger than penne which makes it easier for sauces and cheese to cling on. Try these with Amatriciana or meat ragù.
Paccheri is a large tube pasta. In Neapolitan dialect, ‘una pacca’ means a slap. Many believe that this pasta got its name from pacca because the noise made when pouring the sauce onto it sounds like a slap.Great for seafood sauces, vegetarian condiments and meat ragù.
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.