Maccheroni
The oldest name
- Colorgrano
- Pack size500 g
- AllergensGluten (durum wheat).
€3,29
Bronze-drawn and slowly dried by Pasta Bertoli, in Santa Luce.
In short
Maccherone is the oldest name Italian pasta ever had: before each shape had its own, they were all called that. Here it refers to a short, hollow tube, simple and straight.
The hole collects the sauce, the rough surface holds it on the outside: two ways to achieve the same result.
In the kitchen
How long it takes, and what goes on top.
Goes well with Ragù, tomato and basil, oven.
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
- Organic durum wheat semolina, water. No additives, no colorants, no preservatives.
- Allergens
- Gluten (durum wheat).
- Origin
- Grain grown and milled on the farm — Italy
- Storage
- Store in a cool, dry place, away from direct sunlight. Do not refrigerate or freeze. Do not expose to water or sun.
- Best before
- 24 months
- Packaging
- Multiplex packaging, internal plastic film and external 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.
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.
