Search results for 'bean and pasta soup'

Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.

This special pasta is produced with raw materials of pure quality, semolina selected with a greater proportion of gluten.

To guarantee the craftsmanship of the pasta, Italiana Natura follows strich rules.

Serving suggestions: Ideal with noodles, straw and hay.
Ingredients: Chopped tomatoes, veal 20%, pork 20%, onion, carrots, celery, olive oil, red wine, salt, garlic, white pepper.

Description: dried pasta up to 50 hours to the scent of freshly picked summer truffle
Net weight: 500 gr.
Packaging: hand-made
Expiry: 3 years
Storage: Store in a cool dry place

Description: 30% italian Summer truffle
Quantity: 180 gr
Expiry: 4 years
Storage: Store in the fridge once opened, and cover it adding some Extra Virgin Olive Oil
Serving suggestion: Great for starters. Ideal condiment for pasta with truffles and roast meats.

Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.

This special pasta is produced with raw materials of pure quality, semolina selected with a greater proportion of gluten.

To guarantee the craftsmanship of the pasta, Italiana Natura follows strich rules.

Serving suggestions: Ideal with strangozzi, pici and spaghetti.
Ingredients: Chopped tomato, sausage (pork, pork fat, salt, dextrose, lactose, sucrose, flavorings, spices) 30% onion, celery, carrots, olive oil, Barolo wine 3.5%, salt, parsley, basil, white pepper.

Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.

Description: Artichoke and White Truffle Sauce
Quantity: 180 gr
Expiry: 4 years
Storage: Store in the fridge once opened, and cover it adding some Extra Virgin Olive Oil
Serving suggestions: Excellent with appetizers and canapés. Ideal with pasta, roasted red and white meat

Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.

This special pasta is produced with raw materials of pure quality, semolina selected with a greater proportion of gluten.

To guarantee the craftsmanship of the pasta, Italiana Natura follows strich rules.

Packaging: 500gr

Region:umbria

Serving suggestions: Great for salads, pasta dishes and soups made from cereals.

Spelt is famous for being the food of the Roman legions who set out to conquer the world. However, its cultivation has been gradually decreasing over the centuries, supplanted by the soft and hard wheat with higher yields and lower manufacturing costs. Today spelt cultivation is often associated with organic farming and to attempt to raise the marginal agricultural areas, not suitable for intensive cultivation of cereal grains.

Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.

Description: white Truffle Sauce
Quantity: 180 gr
Expiry: 4 years
Storage: Store in the fridge once opened, and cover it adding some Extra Virgin Olive Oil.
Advises: Excellent for dressing rice or pasta and bruschetta. You can create your own recipe using the truffle's flavor.

Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.

Sterile box: 150gr

Taste: typical of tomato dried under the sun

Serving suggestions: Excellent as appetizer and on main courses

Expire date: 2 years

The dried tomatoes are a culinary specialty of southern Italy, from a preservation technique that has very ancient origins and that allows you to save part of their crop of tomatoes for the winter.

The tomatoes are picked at maximum ripeness. The nicest one in shape get dried. They are washed and cut in half, placed on big trays and exposed to the sun. Then, the tomatoes are salted, covered with safety nets and placed under the sun until dry.

This special pasta is produced with raw materials of pure quality, semolina selected with a greater proportion of gluten.

To guarantee the craftsmanship of the pasta, Italiana Natura follows strich rules.

Traditional countryside Soup, contains the best vegetable selection and its ingredients make it an healthy and balanced dish fat-free.

Ingredients: Cannellini beans, beans grat Northern, pinto beans, kidney beans crown, dehydrated carrots, dehydrated tomatoes, dehydrated celery, leek, onion and parsley.

Serving suggestions: Excellent with toasted bread.

Ribollita is a typical Tuscan “poor” soup made with dried bread and vegetables, very common especially in the area of Florence. Its name comes from the habbits of italian farmers who used to cook it a lot (especially on Friday) as it was a light dish. These mixed vegetables and legumes were “stewed” during the following days. Like all other vegetable soups, Ribollita becomes even more tasty when boiled over and over on fire.

Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.

Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.

Description: Sliced italian Summer truffle
Quantity: 500 gr
Expiry: 5 years
Storage: Store in a cool dry place
Serving suggestions: Ideal for seasoning dishes with truffles

This special pasta is produced with raw materials of pure quality, semolina selected with a greater proportion of gluten.

To guarantee the craftsmanship of the pasta, Italiana Natura follows strich rules.

Sterile box: 100gr

Ingredients: Crushed chili.

Serving suggestions: Excellent dressing for pasta dishes and grilled meat and fish.

Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.

Jar: 180gr

Serving suggestions: Excellent with appetizers and canapés, as sauces for pasta dishes and main courses of red and white meat.

Ingredients: 80% fresh Porcini mushrooms, extra virgin olive oil and table-salt.

Description: Grated italian Summer truffle
Quantity: 180 gr / 80 gr
Expiry: 5 years
Storage: Store in a cool dry place
Serving suggestions: Great for starters. Ideal condiment for pasta with truffles and roast meats.

This special pasta is produced with raw materials of pure quality, semolina selected with a greater proportion of gluten.

To guarantee the craftsmanship of the pasta, Italiana Natura follows strich rules.

Packaging:500gr.

Description:Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.