Search results for 'chicken ober pasta fotos'

Blend: Barbera d’Asti d.o.c.g.
Vineyard: Montebruna in Rocchetta Tanaro
Grapes: 100% Barbera
Bottle: 0,75l
Alcohol: 15,5% vol.
Serving temperature: 15-17°C

Jar: 180gr

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

Ingredients: Mixed vegetable sauce made with fresh ingredients of top quality, with the addition of extra virgin olive oil and salt.

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: 180 gr
Expiry: 5 years
Storage: Store in a cool dry place
Serving suggestions: Ideal for dressing entrees and main courses with truffles.It is already has been cutted into thin slices which provides a greater versatility of the product itself. Look nice, taste delicious.

Serving suggestions: Ideal egg pasta
Ingredients: Tomato sauce, Cinta Senese pork meat 26%, pork meat 10%, olive oil, red wine, tomato paste, onion, carrot, celery, garlic, salt, black pepper, juniper, laurel.

Wonderfull thick long pici pasta in three different flavours and colours.

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.