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.
Ingredients: water, sugar, carbon dioxide, color: E150d; natural flavors: natural infusion of chinotto; acidifier: citric acid; preservatives: potassium sorbate, sodium benzoate; antioxidant: Lascorbic acid. Store in a cool, dry, clean and odor-free place, away from sunlight, especially if direct and from heat sources.
Paccheri lisci di Gragnano PGI represent the symbol of Gragnano pasta. The name derives from the slab (pacchero in Neapolitan dialect) that the owners of the artisanal pasta factories gave to the urchins who collected and ate the remains of the pasta left to dry in Via Roma. In the kitchen, Gragnano paccheri go well with everything, from meat-based sauces...