Fusilli with squid ink 250 gr Daidone

Fusilli with squid ink 250 gr Daidone

DURUM WHEAT SEMOLINA, 3% CUTTLEFISH INK, water.
Shelf life 24 Months,
Store in a cool, dry place.

Last time this product was added to a cart: 2023-11-05

Product Details

Region: Sicilia

Brand

Reference ACDAI154

You might also like

Trapani Busiata 3 colors 300 gr Daidone

Pasta

Trapani Busiata 3 colors 300 gr Daidone

DURUM WHEAT SEMOLINA, 3% tomato, 3% spinach, water.Shelf life 24 months,Store in a cool, dry place.

View

Caserecce 300 gr Daidone

Pasta

Caserecce 300 gr Daidone

DURUM WHEAT SEMOLINA, water.Shelf Life 24 Months,Store in a cool, dry place.

View

Ribbed shells 5 colors 250 gr Daidone

Ribbed shells 5 colors 250 gr Daidone 2

Sicilian ancient Durum Wheat

Ribbed shells 5 colors 250 gr Daidone

DURUM WHEAT SEMOLINA tomato, basil, turmeric, red chard, 3% cuttlefish ink, water.Shelf life 24 months,Store in a cool, dry place.

View

Macaroni rigati 250 gr Daidone

Pasta

Macaroni rigati 250 gr Daidone

DURUM WHEAT SEMOLINA, water.Shelf Life 24 Months,Store in a cool, dry place.

View

Customers who bought this product also bought:

Russello Durum Wheat Semolina Spaghetti Albacara

Ancient Russello Wheat

Russello Durum Wheat Semolina Spaghetti Albacara

The pasta par excellence. The most loved on Italian tables.Spaghetti were born in Naples, and it was Antonio Viviani who called them that in 1842, because they looked like small pieces of string. Thanks to their traditional diameter, intermediate in the universe of long pasta, they are among the most versatile shapes. Produced with ancient Russello wheat...

View

Fusilli Organic wholemeal durum wheat semolina pasta 500 gr

Pasta

Fusilli Organic wholemeal durum wheat semolina pasta 500 gr Forno Santa Rita

Our Sicilian durum wheat wholemeal semolina pasta is a high quality artisan product, made with selected raw materials and processed with traditional methods to guarantee its genuineness and the typical taste of the region. A blend is used with different varieties of Sicilian durum wheat. The texture al dente and the rich and authentic flavor make it...

View

Tumminia Ancient Sicilian Wholemeal Durum Wheat Fusilli 500 gr

Tumminia Ancient Sicilian Wholemeal Durum Wheat Fusilli 500 gr 2

Ancient Grain Tumminia

Tumminia Ancient Sicilian Wholemeal Durum Wheat Fusilli 500 gr Molino Ferrara

Artisan whole wheat pasta of ancient Sicilian single-variety organic or natural wheat with a strong and pleasant taste. Rough drawing and mixed with alkaline water which makes it even more digestible and does not alter the taste of the semolina. Dried at temperatures that do not exceed 42 ° C from 40 to over 70 hours depending on the needs of the format.

View

Customers who bought this product also bought:

Fusilli Organic wholemeal durum wheat semolina pasta 500 gr

Pasta

Fusilli Organic wholemeal durum wheat semolina pasta 500 gr Forno Santa Rita

Our Sicilian durum wheat wholemeal semolina pasta is a high quality artisan product, made with selected raw materials and processed with traditional methods to guarantee its genuineness and the typical taste of the region. A blend is used with different varieties of Sicilian durum wheat. The texture al dente and the rich and authentic flavor make it...

View

Tumminia Ancient Sicilian Wholemeal Durum Wheat Fusilli 500 gr

Tumminia Ancient Sicilian Wholemeal Durum Wheat Fusilli 500 gr 2

Ancient Grain Tumminia

Tumminia Ancient Sicilian Wholemeal Durum Wheat Fusilli 500 gr Molino Ferrara

Artisan whole wheat pasta of ancient Sicilian single-variety organic or natural wheat with a strong and pleasant taste. Rough drawing and mixed with alkaline water which makes it even more digestible and does not alter the taste of the semolina. Dried at temperatures that do not exceed 42 ° C from 40 to over 70 hours depending on the needs of the format.

View

Russello Durum Wheat Semolina Spaghetti Albacara

Ancient Russello Wheat

Russello Durum Wheat Semolina Spaghetti Albacara

The pasta par excellence. The most loved on Italian tables.Spaghetti were born in Naples, and it was Antonio Viviani who called them that in 1842, because they looked like small pieces of string. Thanks to their traditional diameter, intermediate in the universe of long pasta, they are among the most versatile shapes. Produced with ancient Russello wheat...

View

Product added to wishlist

Product added to compare.