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    Egg Pasta Set

    Egg Pasta Set

    Egg Pasta Set content:

    500gr Egg Taglierini Terre Umbre

    500gr Egg Tagliatelline Italiana Natura

    500gr Egg Pappardelle Italiana Natura

    500gr Egg Maltagliati Terre Umbre

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  • Cocoa Tagliatelline "Italiana Natura"

    Cocoa Tagliatelline "Italiana Natura" 500g

    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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  • Black Ink Sepia Tagliatelline "Italiana Natura"

    Black Ink Sepia Tagliatelline "Italiana Natura" 500g

    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.

    Learn More

  • Porcini Mushroom Tagliatelline "Italiana Natura"

    Porcini Mushroom Tagliatelline "Italiana Natura" 500g

    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.

    FOREST TAGLIATELLE
     
    Ingredients for 4 people:

    500gr Porcini Tagliatelle
    180gr Cinta Senese Ragu'
    Parmigiano cheese (if available)
    1 clove of garlic  
    1 chili pepper
    Butter
    Extra-Virgin Olive Oil
    Pure Trapani Sea-salt  
    Black pepper

    preparation:

    1- First put on fire min.5 liters of cold water. Apart of it, put on a skip pan with 2 spoon of olive oil on low fire.
    2- Smash 1 clove of garlic and 1 dry chili pepper (if you are crazy about chili, you can cut it in fine chop cubes).  
    3- Stir fry for 3 min. at low fire, take of from the flame, let cool down and add the Cinta Senese ragu'.
    4- As soon as the water is at the highest temperature (boiling strong) put 1 and a half table spoon of salt, meanwhile it's time to put in the pasta!! turn often and check the cooking state of pasta every 2/3 minutes:you don't want miss the “al dente “point!!
    5- Drain and skip the pasta with the sauce in the pan, add pasta water if it comes out too dry, add Parmigiano cheese and 1 spoon of butter (..makes it more creamy). serve quicky!

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  • Saffron Pici "Italiana Natura"

    Saffron Pici "Italiana Natura" 500g

    Pici is a long and thick pasta, like spaghetti but thicker. They absorb any kind of sauces perfectly. This special kind of pasta has been added precious saffron.

    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

  • Spelt Pici "Italiana Natura"

    Spelt Pici "Italiana Natura" 500g

    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

  • Nettle Pici "Italiana Natura"

    Nettle Pici "Italiana Natura" 500g

    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

  • Chilli Pici "Italiana Natura"

    Hot pepper Pici "Italiana Natura" 500g

    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

  • Tricolor Pici "Italiana Natura"

    Tricolor Pici "Italiana Natura" 500g

    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.

    Learn More

  • Porcini Mushroom Pici "Italiana Natura"

    Porcini Mushroom Pici "Italiana Natura" 500g

    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

  • Sagrantino Strangozzi "Italiana Natura"

    Sagrantino Strangozzi "Italiana Natura" 500g

    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

  • Saffron Strangozzi "Italiana Natura"

    Saffron Strangozzi "Italiana Natura" 500g

    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

  • Spelt Strangozzi "Italiana Natura"

    Spelt Strangozzi "Italiana Natura" 500g

    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

  • Cocoa Strozzapretti "Italiana Natura"

    Cocoa Strozzapretti "Italiana Natura" 500g

    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

  • Fusilli 5 Flavors "Italiana Natura"

    Fusilli 5 Flavors "Italiana Natura" 500g

    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

  • Orecchiette 5 Flavors "Italiana Natura"

    Orecchiette 5 Flavors "Italiana Natura" 500g

    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

  • Porcini Mushrooms and Truffle Sauce

    Porcini Mushrooms and Truffle Sauce "Italiana Tartufi"

    Description: 78% Porcini mushrooms, 2% Summer truffle, Extra Virgin Olive Oil, table salt
    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 condiment for pasta dishes, roasted red and white meat.

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  • Grated Summer Truffles - "Italiana Tartufi"

    Grated Summer Truffles - "Italiana Tartufi"

    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.

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  • Sliced Summer black Truffle - "Italiana Tartufi"

    Sliced Summer black Truffle - "Italiana Tartufi"

    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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  • Truffle Sauce in a jar "Italiana Tartufi"

    Truffle Sauce in a jar "Italiana Tartufi"

    Description: 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 suggestions: Great for starters. Ideal condiment for pasta with truffles and roast meats

    Learn More

  • 	 Artichoke and White Truffle Sauce gr 80

    Artichoke and White Truffle Sauce gr 180

    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

    Learn More

  • Artichoke and White Truffle Sauce gr 80

    Artichoke and White Truffle Sauce gr 80

    Description: Artichoke and White Truffle Sauce
    Quantity: 80 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.

    Learn More

  • White Truffle sauce

    White Truffle sauce in a Jar "Italiana Tartufi"

    Description: white Truffle Sauce
    Quantity: 80 gr / 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.

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  • White Truffle sauce in a Jar - 180gr

    White Truffle sauce in a Jar - 180gr

    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.

    Learn More

  • Egg Spaghetti alla Chitarra "Italiana Natura"

    Egg Spaghetti alla Chitarra "Italiana Natura" 500g

    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

  • Egg Pappardelle "Italiana Natura"

    Egg Pappardelle "Italiana Natura" 500g

    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

  • Egg Tagliatelline "Italiana Natura"

    Egg Tagliatelline "Italiana Natura" 500g

    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

  • Egg Tagliatelle "Italiana Natura"

    Egg Tagliatelle "Italiana Natura" 500g

    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

  • Nettle Strangozzi "Italiana Natura"

    Nettle Strangozzi "Italiana Natura" 500g

    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

  • Chilli Strangozzi "Italiana Natura"

    Chili Strangozzi "Italiana Natura" 500g

    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

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