I classici di semola

Rigatoni

The outer rows

Colorgrano
Pack size500 g
AllergensGluten (durum wheat).

€3,29

Bronze-drawn and slowly dried by Pasta Bertoli, in Santa Luce.

In short

The ridges on rigatoni exist for one reason only: to provide grip. They are why this pasta shape has become a favorite for thick sauces, those that want to stay put.

With a bronze die, the grip is doubled, because the porosity of the surface is added to the ridging.

In the kitchen

How long it takes, and what goes on top.

Goes well with Amatriciana, carbonara, meat sauces, the oven.

The pasta workshop

What is inside, and how it is made.

Smooth surface

The sauce slides off and gathers at the bottom of the plate.

Bronze-drawn

The bronze die leaves the surface rough: the sauce finds a grip and stays on the pasta instead of sliding into the plate.

Ingredients: Organic durum wheat semolina, water. No additives, no colorants, no preservatives.
Allergens: Gluten (durum wheat).
Origin: Wheat grown and milled on the farm — Italy
Storage: In a cool, dry place, away from direct sunlight. Do not store in the refrigerator or at sub-zero temperatures. Do not expose to water or sun.
Best before: 24 months
Packaging: Multipack, inner plastic film and outer paper. Cartons of 12 packs.

Average values per 100 g

Energy	376 kcal / 1597 kJ
Fat	0,6 g
of which saturates	0,01 g
Carbohydrate	77,08 g
of which sugars	5,13 g
Fiber	3 g
Protein	12 g
Salt	0,1 g

The semolina

Moisture	max 12,5%
Ash	min 0,90% – max 2%
Nitrogenous matter	min 11,50%

On the same stall

Two ways to look: the same line, or the same color.

I classici di semolagrano

The pasta workshop

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 Bertoli

Wheat grown on the farm, bronze dies, slow drying · province of PI