From the selection of the best durum wheat semolina processed together with pure water, with the exclusive use of bronze dies, a product with a delicate and unique flavor is born, characterized by extraordinary tenacity and resistance to cooking.
How to cook: the Neapolitans are real artists in the kitchen. The art of saving blends in a perfect combination with the traditional dishes of poor Neapolitan cuisine. Mixed pasta, or munnezzaglia, has thus become a fundamental component for the main vegetable or legume-based soups. There can be no pasta and beans without the ammiscata pasta. Pasta and potatoes with provola would not be the same without the delicious jumble of different shapes that resemble a pictorial composition. It is these poor dishes that have ennobled this very particular pasta shape.
A munnezzaglia, mixed shape cut pasta
Net weight 500gr
Ingredients Durum wheat semolina and water. Country of wheat cultivation: Italy / Country of milling: Italy.
Allergens Cereals containing gluten: Wheat, rye, barley, oats, spelled, kamut or their hybridized strains and derivatives.
The most important nutritional characteristics
– Without dyes
– GMO free
– High in vegetable protein
– Retains and enhances all types of condiments in the best possible way.
The average nutritional values per 100gr of product
Energy: 350 Kcal / 1482 Kj;
Fat: 1.4 g;
of which saturates: 0.3 g;
Carbohydrates: 70 g;
of which sugars: 0.0 g;
Proteins: 14 g;
Salt: 0.013 g.
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