Search results for 'chicken ober pasta fotos'

Quality pasta made with grade A eggs, 1°milling flour (NO GMOs flour), extruded through bronze double sheet and dried for 18 hours. Cooking time is about 8 minutes. Package for 4/5 people. Store in a cool, dry place away from light. Learn More

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.

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Awards: Robert Parker, Wine Spectator
Type: Langhe Doc
Vineyard: Serralunga d’Alba, Piedimont (330mt on   
Grapes: 100% Nebbiolo
Bottle: 0,75l
Alcohol content: 13% vol.
Serving temperature: 18-20°C
Food pairing: ideal with fresh pasta seasoned with rich meat sauces or vegetables, grilled or roasted red meats. Excellent with any kind of cheese.

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Ingredients: Roman Pecorino cheese DOP 38%, milk, water, butter, salt, black pepper. corn starch

Net weight: 180gr

Expiring date: 2,5 years

Tips: add Cacio e Pepe sauce to Italian Spaghetti

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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.

Learn More

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.

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Ingredients: Chicken Liver 40% Extra Virgin Olive oil, onion oil, Sunflower seed, carrots, capers, 3% Summer Truffle (Tuber aestivum Vitt), garlic, vinegar, wine, sage, lemon, salt, parsley, pepper and chili.

Serving suggestions: ideal for appetizers and delicious snacks such as the classic Italian "Crostino".
Jar: 180gr
Area of production: Umbria, Italy

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Description: Kamut Khorasan wheat flour whole fusilli from organic farmer, bronze extruded and dried slowly at low temperature.
Origin: produced in Termoli, Molise.
Net Weight: 500gr
Best before: 2 years
Cooking-time: 8 minutes
Organic certified: Bioagri cert IT BIO 007

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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.

Learn More

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.

 

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The traditional Italian kitchen tool to make your own pasta !

Dimension wooden board: 75cm X 42cm X 2cm
Dimension rolling pin (Mattarello): 75cm X 3,5cm X 3,5cm
Ingredients for 7/8 people: 400 gr. 00 flour, a little wheat flour (used for sprinkling on the wooden board), 4 eggs, salt
Preparation time: 10 minutes + 30 rest.
How to make it: read down below an easy recipe

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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

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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

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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.

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Description: Bottarga di Muggine, mugil eggs (fish roe)
Net Weight: ca 50 gram
Expiry: 1 year
Storage: Store in the fridge once opened

Serving suggestions: Excellent on top of pasta. 

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Description: Kamut Khorasan wheat flour whole pasta from organic farmer, bronze extruded and dried slowly at low temperature.
Origin: produced in Termoli, Molise.
Net Weight: 500gr
Best before: 2 years
Cooking-time: 7 minutes
Organic certified: Bioagri cert IT BIO 007

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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.

Learn More

Supreme carpaccio of finest black summer truffles.

Ingredients: Black Summer Truffle (Tuber Aestivum Vitt), sunflower oil, salt
Size: jar 50gr
Area of production: Umbria, Italy
Tips: Ideal with scrumble eggs, pasta, risotto

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Description: Grated italian Summer truffle
Quantity: 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.

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Ingredients: Chopped tomatoes, 35% of hare meat, onion, carrot, celery, olive oil, salt and white pepper.
Serving suggestions: Pappardelle.

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Enjoying “Pasta” is a ritual that requires time and technical preparation to meet. It is not a dish to eat in a hurry. As soon as water (always cold) and semolina is consistent, the mixture passed through a bronze draws, which guarantee the right rough, which give to the pasta the perfect shape and consistence suitable for every type of sauce.

Afterwords it comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. Thanks to a longer drying process, starch and gluten are distributed well in the heart of the single piece. Finally our Pasta is ready to be packed by hand.

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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.

Learn More

Type: Rosso Molise DOC
Vineyards: Martarosa, Molise  
Grapes: Montepulciano 90%, Aglianico 10%
Bottle: 0,75l
Alcohol: 14% vol.
Serving temperature: 18°C
Food matching: jugged red meat, roasted meat and game, cheese.

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Ingredients: Red radicchio, walnuts, onion, parmesan cheese, chestnut flour, extra virgin olive oil, Summer Truffle, salt
Jar: 90gr
Area of production: Umbria, Italy
Tips: Ideal for all types of pasta and great to spread on sandwiches.

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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.

Learn More

Description: Sliced italian Summer truffle
Quantity: 180 gr / 80 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.

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Description: Sliced italian Summer truffle
Quantity: 80 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.

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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.

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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.

Learn More