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)
Heart of Parmigiano Reggiano PDO from the Silvano Romani selection, 24-month ageing, vacuum packed, 700 g.
Pastificio Faella was founded in 1907 by Gaetano Faella, who devoted himself body and soul to what had already been a true art in Gragnano for centuries: knowing how to produce good durum wheat semolina pasta. It uses 100% Italian wheat, selected and grown in the vast expanses of Puglia. The combination of excellent grains, slow kneading with bronze drawing and traditional drying at low temperatures gives Faella pasta an inimitable aroma and flavor.
Ingredients: durum wheat semolina, water.
Net weight: 500g
Allergens: May contain mustard and soy
Country of wheat cultivation: Italy
Directions: Cook in plenty of water (7 liters per 1 kg of pasta)
Store in a cool, dry place, away from heat.
Produced and packaged by: Pastificio Gaetano Faella srl, Piazza Marconi, 13/14, 80054 Gragnano (NA) - ITALY
Nutritional values per 100g:
| Valore energetico | kJ 1521 |
|
kcal 359 |
|
| Grassi | 1,4 gr |
| Di cui acidi grassi saturi |
0,3 gr |
| Carboidrati | 73 gr |
| Di cui zuccheri |
3,3 gr |
| Proteine | 13 gr |
| Sale | 0 gr |
| Fibre | 2,1 gr |
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.
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.
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.
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.
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.
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.
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.
Thanks to its organoleptic characteristics – low stickiness, perfect cooking resistance, rare grain compactness and high percentage of starch – recognized even by the most important chefs, Carnaroli Superfino Riserva San Massimo rice is ideal for preparing risottos.
During cooking, it delicately absorbs the flavours of the various ingredients, releasing its precious starch, and then presents itself on the table with compact and homogeneous grains, which even tend, as they cool, to return to being “al dente”.
When the fire is turned off, the rice stops cooking and the grains, due to their structure, do not run the risk of falling apart. The quality of this excellent product is perceived at the first taste, revealing the scents of the natural reserve.
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.
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