The pasta is then dried very slowly at low temperatures to maintain all of its natural taste and goodness. Posiada ksztat elastycznych, dugich (25-30 cm) rurek o rednicy ok. Zbliony do spaghetti 3, ale grubszy i z otworem na caej dugoci 4. Lots of it.Īt Grania, they have revived an ancient Neapolitan production process which involves drawing the pasta through bronze moulds to produce a rough surface which grabs the sauce and binds to it. Bucatini ( perciatelli 1) makaron typowy dla kuchni woskiej rodkowych Woch, a zwaszcza okolic Rzymu 2, ale te Sycylii. The finest durum wheat, the purest water and time. Bucatini (perciatelli) makaron typowy dla kuchni woskiej rodkowych Woch, a zwaszcza okolic Rzymu, ale te Sycylii. In the Volcano’s shadow, a group of artisan pasta makers apply their art every day to produce a pasta which looks and tastes fabulous. Grania have called this range of gourmet pasta Le Gemme del Vesuvio or Vesuvius Gems. Bucatini allamatriciana 100g of guanciale, or good quality pancetta, diced into 0. Try it with spicy sausage, all’Amatriciana, with mushrooms, great with shrimps and anchovies and often used instead of Spaghetti in Carbonara. Winner of Gold at the Great Taste Awards! High quality artisan pasta from Naples.īucatini pasta is like thick, hollow spaghetti and is perfect for rich tomato or cream sauces also excellent with olive oil based sauces as well.
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