The stringozzi are a long pasta shape 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: 500 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: WHITE - GREEN durum wheat semolina - Durum wheat semolina 94; Egg whites 3; Dehydrated Spinach 3 - RED - Durum wheat semolina 94; Egg whites 3; 0.5 dried pepper; tomato powder 2, beetroot powder 0.5.ssa 0,5%.
ADDITIVES AND PRESERVATIVES: Nobody.
STORAGE METHODE: At room temperature, away from heat, light and humidity sources.
AVERAGE DEADLINE: 2 years from the packaging date.
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..