Some of the best Umbrian / Tuscan excellences for this recipe: pici or pinci, characteristic pasta from southern Tuscany, Umbrian truffle sauce with an intense and genuine flavor, tasty and easy to prepare dried porcini mushrooms and last but not least ... a glass of Sagrantino di Montefalco, with its elegant scent of berries and spices..
The kit contains:
- Pici Toscani 500g;
- Truffle Sauce 130g;
- 20g dried porcini mushrooms;
- Montefalco Sagrantino DOCG Organic Antonelli 75cl;
- Descriptive brochure with recipe and advice for use.
Pici of Tuscany:Artisan pasta obtained by slowly mixing the durum wheat semolina with cold water. Therebronze drawing makes it a rough and porous pasta, allowing it to absorb the seasonings well. It comesdried at low temperature (About 60C)..
Truffle Sauce: Produced with fresh raw materials and traditional production methods, for this reason it manages to keep its original flavor intact.
Dry porcini mushrooms: Dried mushrooms represent one of the most practical and tasty alternatives to the classic fresh mushrooms, they keep for a long time and keep all their characteristics unaltered over time.
Montefalco Sagrantino DOCG Organic Antonelli :Intense ruby red color. Rich and powerful nose, ethereal and complex. Typically characterized by notes of fruit and aromatic herbs, where citrus, cherry, berries, mint and oregano stand out. On the palate it is a very structured wine, with strong and persistent tannins. Wine that is best expressed with a long refinement in the bottle..
Other
Ingredients:
- Pici di Toscana 500g;Durum wheat flour. water.
- Truffle Sauce 130g;cultivated mushrooms, (Agaricus Bisporus) 70% sunflower oil, extra virgin olive oil, parsley, garlic, salt, pepper, chilli, summer truffles (Tuber Aestivum Vitt), 5%, truffle flavoring E 300.
- 20g dried porcini mushrooms;
- Montefalco Sagrantino DOCG Organic Antonelli 75cl; Contains sulfites
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