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 with 3 colors have a rough surface that holds all types of gravy and sauce. They represent a sober and tasteful cuisine.
SPECIFIC NOTES:Artisan product of durum wheat semolina.
INGREDIENTS:Whites:Durum wheat semolina; reds:tomato powder 3%, dehydrated chilli pepper 0.5%, red beet powder; greens:3% basil powder, egg white, powdered spinach .
ADDITIVES AND PRESERVATIVES:None.
STORAGE:At room temperature in a cool and dry place.
AVERAGE DEADLINE: 18/24 months.
NUTRITIONAL VALUES (100 gr product):346 kcal; Protein 12.1 G; Carbohydrates 71.6 G; Sugars 2.0 G; Fat 0.5 G; Saturated fatty acids 0.0 G; Dietary fibers 3.9 G; Sodium 0.01 Mg.
MANUFACTURER :La Romagna srl