Le box degustazione

Box "Tuscan Pici and Cacio e Pepe mix"

Pasta and its sauce, together

The box with the nest of pici and the sachet of cacio e pepe mix
  • Colorpepe
  • Pack sizePici 500g + preparation 80g
  • AllergensPici: durum wheat. Prepared: cereals containing gluten, milk derivatives; may contain sulfites/sulfur dioxide originating from the garlic ingredient, and traces of soy, celery, mustard, sesame seeds, peanuts, crustaceans.

€6,60

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

In short

A 500g bundle of Tuscan pici and an 80g sachet of cacio e pepe mix: pasta and sauce in the same box, no need to search for them separately.

The mix isn't just cheese and pepper. Inside, there are toasted breadcrumbs for crunch, and wild mint, which finishes the dish with a fresh note where there usually isn't one. Pepper makes up fifteen percent, powdered cheese ten percent.

The pici cook in about twenty minutes; the sauce melts in the pan in the time it takes to drain them.

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 The cooking water is enough to bind it. A drizzle of olive oil at the end, nothing else.

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
Tuscan pici — Ingredients: durum wheat semolina, water. Additives: none. Cacio e pepe mix — Toasted breadcrumbs (soft wheat flour type "0", water, salt, brewer's yeast), pepper 15%, powdered cheese 10% (milk, salt, rennet), salt, onion, garlic, chili pepper, calamint.
Allergens
Pici: durum wheat. Prepared: cereals containing gluten, milk derivatives; may contain sulfites/sulfur dioxide originating from the garlic ingredient, and traces of soy, celery, mustard, sesame seeds, peanuts, crustaceans.
Origin
Pici: durum wheat semolina grown and milled on the farm — Italy
Storage
Store in a cool, dry place, away from direct sunlight. Do not refrigerate or store at temperatures below zero. The preparation should be stored at room temperature, in a cool, dry place.
Best before
Pici: 24 months. Prepared: 24/30 months from the packaging date.
Packaging
Hank in multilayer packaging and plastic bag, in a gift box.

Average values per 100 g

Average values per 100 g of pici
Energy (kcal) Kcal 346
Energy (kJ) Kj 1446
Fat 1,5 g
of which saturates 0,3 g
Carbohydrate 72 g
of which sugars 3.5 g
Fiber 3 g
Protein 11 g
Salt 0 g

The semolina

Mix — Energy 329 kcal / 1392 kJ per 100 g
Mix — Fat 3,9 g
Mix — Carbohydrate 61,0 g
Mix — Protein 12,3 g
Mix — Salt 10,8 g

On the same stall

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

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

The whole stall

Every color is an ingredient declared on the label.

See all (50)
All the creations Pasta Bertoli