Orecchiette
The basin that collects
- Colorgrano
- Pack size500 g
- AllergensMay contain: SOY AND MUSTARD.
€4,39
Bronze-drawn and slowly dried by Pasta Bertoli, in Santa Luce.
In short
The orecchietta is a cup, and a cup collects: the sauce doesn't slide off it, it sits inside and reaches the mouth whole. It's the pasta shape that set the standard in the South.
Durum wheat semolina and water, nothing else: the cup does all the work.
In the kitchen
How long it takes, and what goes on top.
Do not stir the pasta while cooking, except at the end.
Goes well with Broccoli rabe, bitter greens, crumbled sausage.
The pasta workshop
What is inside, and how it is made.
The sauce slides off and gathers at the bottom of the plate.
The bronze die leaves the surface rough: the sauce finds a grip and stays on the pasta instead of sliding into the plate.
- Ingredients
- Durum wheat semolina, water.
- Allergens
- May contain: SOY AND MUSTARD.
- Origin
- Country of wheat cultivation: ITALY, EU, non-EU. Country of milling: ITALY
- Storage
- Room temperature, away from direct light and heat sources.
- Best before
- 24 months
- Packaging
- Neutral and transparent heat-sealed reel. With label
Average values per 100 g
| Energy (kcal) | 354 kcal |
|---|---|
| Energy (kJ) | 1499 Kj |
| Fat | 1,9 g |
| of which saturates | 0,6 g |
| Carbohydrate | 70,5 g |
| of which sugars | 3,6 g |
| Fiber | 2,2 g |
| Protein | 12,5 g |
| Salt | 0,01 g |
On the same stall
Two ways to look: the same line, or the same color.
Pasta Bertoli
A family farm in Santa Luce: it sows its own organic wheat, mills it and extrudes it through bronze dies without it ever leaving the gate. A closed supply chain, slow drying up to thirty hours, two ingredients only.
Step inside Pasta BertoliWheat grown on the farm, bronze dies, slow drying · province of PI
The whole stall
Every color is an ingredient declared on the label.
