100% Italian semolina pasta
The Iungano company uses wheat productIn the north of Basilicata between Forenza and Venosa, after which the grain is produced the Semolina in Genzano di Lucaniawhich will then be usedin the Open Lucan and Stigliano rails To create a high quality bronze drawn pasta.
How to prepare them? Certainly the best way to eat them is in broth.
Characteristics
|
region
|
Basilicata, Forenza and Venosa
|
|
Name
|
Dots of Italian durum wheat
|
|
Grain origin
|
Wheat produced by the Iungano company
|
|
Format
|
500g
|
|
Ingrediants
|
Durum wheat semolina, water. Bronze draws
|
