Stringozzi are a long pasta shape with a rectangular section. It is a typical Umbrian product, in particular from the Folignate-Spoletino area, but also widespread in the Marche and Lazio. According to the production areas, they are called:"strangozzi, strengozzi, strongozzi", in the Perugian"umbricelli"and in the Terni area"ciriole". The appearance of the ragu is very reminiscent of that of the tagliolini, but unlike the latter they are considered a"poor product"because in the tradition it is prepared without egg, even if it is now used in many artisanal productions.
NOTES OF EXCELLENCE:Stringozzi have a rough surface that holds any type of gravy and sauce. They represent a sober and tasteful cuisine. Product obtained through a lamination process.
SPECIFIC NOTES:Artisan product of durum wheat semolina.
INGREDIENTS:Durum wheat semolina, stone ground spelled flour 49%, egg white, water.
ADDITIVES AND PRESERVATIVES:None.
STORAGE:At room temperature in a cool and dry place.
AVERAGE DEADLINE: 18/24 months.
NUTRITIONAL VALUES (100 gr product):296 kcal; Protein 10 G; Carbohydrates 60 G; Sugars 1.7 G; Fat 0.4 G; Saturated fatty acids 0.0 G; Dietary Fibers 3.1 G; Sodium 0.01 Mg.
MANUFACTURER :La Romagna srl