Traditionally produced in Liguria for the Christmas period, they represented a good luck charm, promoters of wealth. They were the main dish of the holidays, served in capon broth, accompanied by meatballs. Over time they have lost seasonality and are used all year round, seasoned with Genoese Pesto or even as baked pasta.
INGREDIENTS: Italian durum wheat semolina
NUTRITIONAL VALUES for 100 g of product: Energy: 357 kcal -1512 kJ; Total fat: 1.5 g of which saturated fatty acids: 0.3 g; Total carbohydrates: 72 g of which sugars: 2.2 g; Proteins: 12 g; Salt: 0.02 g