Free Shipping - For orders over 200€ (up to 25Kg)
Free Shipping - For orders over 200€ (up to 25Kg)
Free Shipping - For orders over 200€ (up to 25Kg)
Authentic because it is born in the Ticino Valley, in a unique natural place, rich in biodiversity: the San Massimo Reserve, a Site of Community Interest.
Sustainable because all the cultivation phases are carried out with respect for biodiversity and to safeguard the environment.
Traditional because it undergoes a long 2-hour stone-husking process to obtain fine grains so as not to stress the grain.
Delicate because it contains the aromas of the Reserve and preserves the organoleptic qualities acquired during cultivation.
Genuine because it is irrigated by pure spring water and feeds on the organic substance that the Reserve's soil is rich in.
Precious because all the fields have a morphology that has never been modified over the years, a limited surface area and each one has its own name.
VALORI NUTRIZIONALI (valori per 100 gr di prodotto): valore energetico: 355 kcal (1424 kJ) grassi: 0,8 g (di cui acidi grassi saturi: 0,2 g) carboidrati: 75,1 g (di cui zuccheri: 0,7 g) fibre: 1,4 g proteine:6,9 g sale: 0 g Peso netto: 1 kg
Felicetti pasta is made from uncontaminated organic crops, high altitude spring water, with processes that respect the deep integrity of the raw material.
The origin of Pasta di Canossa is attributable to an intuition of Ottavio di Canossa. It is produced in Ferrara in the ancient Cuniola estate.
Aldo's Pasta is handcrafted and reflects the ways of the authentic housewives of the Marche, who with rhythm and heart transform the raw materials with precious mastery.
Aldo's Pasta is handcrafted and reflects the ways of the authentic housewives of the Marche, who with rhythm and heart transform the raw materials with precious mastery.
Packaged in porcelain paper bags, the pasta from Pastificio Faella has enjoyed the IGP mark since 2013, a well-deserved recognition of an artisanal product that is linked to the territory of Gragnano, recognized for centuries for the typical nature of its processing and the absolute quality of its pasta.
The origin of Pasta di Canossa is attributable to an intuition of Ottavio di Canossa. It is produced in Ferrara in the ancient Cuniola estate.
The origin of Pasta di Canossa is attributable to an intuition of Ottavio di Canossa. It is produced in Ferrara in the ancient Cuniola estate.
Vialone nano rice is the traditional rice of the Veronese plain: ideal for creamy risottos, because it releases a lot of starch during cooking.
Cooking time: 16 - 18 minutes.
Packaged in porcelain paper bags, the pasta from Pastificio Faella has enjoyed the IGP mark since 2013, a well-deserved recognition of an artisanal product that is linked to the territory of Gragnano, recognized for centuries for the typical nature of its processing and the absolute quality of its pasta.
Carnaroli rice is considered one of the best Italian varieties of rice for risotto.
Ideal for grainy risottos and rice salads as it releases little starch and holds up well during cooking.
Cooking time: 17 - 19 minutes.
Packaged in porcelain paper bags, the pasta from Pastificio Faella has enjoyed the IGP mark since 2013, a well-deserved recognition of an artisanal product that is linked to the territory of Gragnano, recognized for centuries for the typical nature of its processing and the absolute quality of its pasta.
.png){kind=icon}
.png){kind=icon}
.png){kind=icon}
.png){kind=icon}
