The stringozzi are a format of long pasta with a rectangular section. It is a typical Umbrian product, in particular in the Folignate-Spoletino area, but also widespread in the Marche and Lazio regions. According to the production areas they are called: strangozzi, strengozzi, strongozzi, in the Perugia area of Umbria and in the Terni ciriole. The appearance of stringozzi is very reminiscent of that of 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 artisan productions.anali.
SIZE: 250 grams.
NOTES OF EXCELLENCE: Stringozzi have a rough surface that holds all types of sauce and sauce. They represent a sober and tasteful cuisine.
SPECIFIC NOTES: Durum wheat semolina.
INGREDIENTS: Durum wheat semolina, water, egg white, saffron 0.06.%.
ADDITIVES AND PRESERVATIVES: Nobody.
STORAGE METHODE: At room temperature, away from heat, light and humidity sources.
NUTRITIONAL VALUES (100 gr product: 352 kcal; Protein 13 G; Carbohydrates 70 G; Sugars 3 G; Fat 1.5 G; Saturated fatty acids 0.3 G; Sodium 0.01 Mg..