Italian pasta è un appronfodimento informativo di la boutique dei prodotti italiani di qualità.

Recipes and pairings - Articoli e Novità

Pastificio Bossolasco: Artisanal pasta made with durum wheat cultivated in Piedmont.

Spaghetti, penne, trenette: the bronze wire drawing which gives pasta the right roughness and porosity which allows it to bind with the sauce better. The drying phase allows the qualities of each format to fix better: every format has its specific time, way and temperature. As nature which takes 9 months to take durum wheat to maturation, in the same way the artisanal processing of pasta is not hurry. Only slowness can protect all the raw material properties. So the short pastas wait patiently on wooden frames, the long ones are hung until they're ready to reach the best pasta shops or cooked by the best chefs to donate a unique taste experience.

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Artisanal Pasta Manufacturing Campo "Campo's Pasta is exclusively prepared using Sicilian durum wheat semolina and water"

The Artisanal Pasta Manufacturing Campo producles, using the best Sicilian durum wheat, durum wheat semolina pasta drawn in bronze and making it dry slowly at low temperature. Through the will to create a products which inspires to the ancient local recipes, the company, in a full artisanal manner, assure a great quality maintaining the taste of pasta as it is made by our grandparents, even if guaranteeing the requisite required by the alimentary disciplinary. The Artisanal Pasta Manufacturing Campo produces the beast varieties of local traditional pasta as the caserecce, gnoccoli, busiate and aneletti palermitani.

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Pastificio Setaro: An heritage of art, culture and ancient rites safeguarded since 1939

Pastificio Setaro drying artisanal method maintains intact the organoleptic properties of pasta, guaranteeing the original taste. Rigatoni and Lumaconi for oven stuffings, Strozzapreti, Capricci, Fiorentini and Nodi Marini for prestigious sauces, Ruote and Permanenti for pasta salads, Fresine, Spaghetti and Calamarata for the fish based sauces, Taccole for the chickpea and Mix Pasta for the beans mix. The available shapes and innumerable. The choice is essentially bound to the sauces used and the seasonal vegetables.

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Pasta Bossolasco: From the seeds to the packaging within the agricultural company estate

All the wheat used to make our pasta is grown on our own land in Savigliano, near Cuneo. A land geared towards agricultre, which transmits its goodness to every product grown in its soil. The choice of raw material is the secret to achieve an excellent product. For this reason the Bossolasco family went down to the fields, literally, selecting three different varieties of high-quality durum wheat. Our methods of cultivation unite tradition and modernity while respecting the environment. We achieve the right semolina blend with high organoleptic properties from a diverse and complementary mix of three tasty types of wheat. levante grain LEVANTE The first type of durum wheat we selected is a mid-late season variety, which is cold hardy, disease resistent and strong, like the local people. Thanks to the high protein content, the gluten quality and a good yellow colour, we can obtain the perfect semolina for the production of a pasta which holds its shape when cooked... odisseo grain ODISSEO A variety of mid-season durum wheat with a high tiller density (development of new shoots). We chose it because, like a good labourer, its output is steady and plentiful and offers a good protein and gluten content. sy cysco grain SY CYSCO A early-mid season durum wheat, which grows particularly well in northern Italian territories. Its rich, golden spikes have excellent protein content and gluten quality characteristics, which makes this the perfect cereal to complete our quality selection.

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"Best Quality Pasta Signed with Name and Surname"

The raw materials are rigorously selected among those which grow in ground on the hills of Basilicata and Apulia; the wheat is cultivated without the massive usage of chemical fertilizers which increase the yield going to the detriment of quality. The processing method is defined as "Delicate": Long kneading, slow braking, bronze wire drawing and drying at low temperature. This allows to preserve the typical taste, assuring an absolutely natural consistency and a great permeability of the condiments. The "Delicate Method" guarantees the complete preservation of the passion, the care and the continuous research of the highest quality, which the Cavalieri Family passes down through the generations.
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cooking instructions
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User: ( 02/08/2017)
Category/Topic Tagliatelle - Gluten Free Pasta - Pastificio Caponi

Is it possible to purchase the grain before milled?
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User: Susan Arnold ( 16/04/2017)
Category/Topic Whole grain Tumminia wheat quadrucci - Fastuchera

Hello. Does this contain yeast or breadcrumbs ? Thanks, Roger
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User: roger scott ( 13/04/2017)
Category/Topic Handmade fine Tortellini di Gottolengo - Tradizioni Padane


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