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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The smooth Calamarata di Gragnano is a type of pasta with Protected Geographical Indication (PGI) that is produced with semolina of the durum wheat variant together with water from the springs of the Lattari Mountains, in a 500-gram package. The pasta of the Calamarata di Gragnano format has a rough appearance, which allows the sauce to stick in an...