The shape of the pasta, twisted into the shape of a chip or spiral of the corkscrew, and its rather small size, are important factors for its organoleptic qualities. [The craftsmanship, carried out in the Genoese hinterland, of 100% Italian semolina and slow drying at low temperatures produce a genuine and tasty pasta. The bronze drawing gives the pasta the unmistakable roughness that allows the sauces to bind perfectly
INGREDIENTS: Italian durum wheat semolina, basil, spinach
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
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