Vallolmo pasta is produced in the heart of Sicily, using only the best durum wheat semolina and the purest water of the Madonie park. Rough, light in color due to bronze drawing, it is slowly dried to keep the nutritional properties of the grain intact.
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Sicilian snack that has its roots in the tradition of nougat reworked in Bacco ' laboratories, lightening its preparation. The result is a crunchy sweet with light and crumbly sheets with an intense flavor, ideal for munching in front of the computer, on the TV or while reading a book.