Our craft pasta ( "Spaghetti", "Penne Classiche", "Spaghettini" and "Maccheroni di Toscana") is made by slowly kneading the best durum-wheats with cold water. The bronze-drawing gives the pasta a rough texture. It is then dried at a " low traditional temperature" (33-36°C) for about 50 hours (depending on the weather).
The result is a tasty and porous pasta which allows the sauces to be absorbed well.
Only the members of the family work in the pasta factory. They combine long years of professionalism with the passion for keeping up the Italian craft tradition of making pasta.
Ingredients: durum wheat semolina, whole fresh eggs 33.4% Net weight: 8.8oz/250gr. Boiling Time: 2 minutes, Serves: 4/5
Especially intensive care, with olive essence, soy proteins, vitamin A, vitamin E, avocado, Jojoba, Karitè butter and rice bran essence looks regenerating, smoothing, promotes the collage production and increases the elasticity of the skin.
the essences of oat, yarrow, sage, vitamin E, Jojoba and Karitè butter your lips find out a reassuring, regenerating and wholesome care.
Rubatà with Taggiasca olives 200 gr. - Mario Fongo
Aglio, olio, peperoncino 156 ml. - L'albero dei golosi