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Stringozzi allo Zafferano - Cose del Posto

Saffron Stringozzi

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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.

PROVENANCE: Umbria.

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..

Language
Italian
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