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Egg ferricelli


Ferricelli semolina pasta

Ferricelli are Typical of Basilicata And they are named after the "iron" that is used to make them. Now the pasta factories worked so as not to make them more by hand and certainly no longer have the nostalgic value of that time. What remained is their taste and dedication of a pasta factory who has sought over the years of returning the typical Lucanian formats to all of us.



Basilicata, Moliterno


Durum wheat semolina pasta and ferricelli egg

Grain origin

EU and extra EU




Durum wheat semolina (69.4%), water, chicken eggs