The product

Bucatini Bio

Organic durum wheat bucatini
Country of origin:
Italy - Liguria
500 g
Minimum order:
1 box with 6 pieces
More Information
Description Iconic pasta shape made with Italian organic durum wheat and spring water, subjected to double drying
Appearance Long type of pasta with the classic hole inside; the surface is porous
Taste Delicate of wheat
Curiosity The Bucatino has the hole ("buco" in Italian) inside from which it takes its name. This element complicates the drying as it doubles the surface on which to act, the internal one is added to the external one
Our selection The pasta is obtained with only organic ingredients, without the addition of colorings and flavourings. Durum wheat is exclusively Italian; drying takes place between 40° and 50° C for about 24-30 hours so as to maintain all the organoleptic properties of the grain and the characteristic consistency of artisan pasta. The bronze drawing gives porosity to the pasta
Suggestions Excellent with the classic Genoese pesto or with a tomato sauces. Cooking time: 12 minutes
More Information
Ingredients Organic durum WHEAT semolina
Allergens in ingredients Cereals containing gluten and thereof
Other allergens Mustard and products thereof, Soybeans and products thereof
Weight 500 g
Packaging Packaged in polypropylene bag and windowed case
Storage Conditions (packaged products) Keep in a cold and dry place
Instructions for use Cooking time: 12 minutes
Country of origin of the primary ingredient Italia
Nutrition Declaration Energy: 1512 kJ / 357 kcal
Fat: 1,5 g
of which saturates: 0,3 g
Carbohydrate: 72 g
of which sugars: 2,2 g
Protein: 12 g
Salt: 0,02 g
Typical value per 100 g
The producer

Pasta di Liguria - Montoggio (GE) - Liguria

Why we chose them
The Minaglia family has been producing Ligurian pasta shapes of the highest quality for almost forty years. All their specialties, with the "Pasta di Liguria" brand, tell the culinary tradition of the region. The pasta is made with only organic ingredients, without the addition of dyes and flavors. The exclusively Italian durum wheat is processed with pure water from the San Martino spring in the Antola Park; drying, a fundamental phase of the production cycle, takes place between 40 ° and 50 ° C for about 24-30 hours in order to maintain all the organoleptic properties of the grain and the characteristic consistency of artisan pasta. Finally, the bronze drawing gives the unmistakable roughness and porosity to the pasta. A long experience and passion that gives life to 9 pasta shapes inspired by the main contrasts offered by the Ligurian territory. Olive leaves with spinach, trofiette and trenette tell the story of the sea, the coasts and the mild climate, an area rich in fish, aromatic plants, citrus fruits and olives. Croxetti, Signorine alle chestnuts and Fettucce represent the hinterland, an extreme territory with dizzying mountains covered with woods where rich, tasty and nutritious dishes are born. Finally, a line of great classics: spaghetti, fusilli and penne to complete the proposal.
From the same producer
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email: - Via degli Olmi 16 - 31010 Godega di Sant'Urbano (TV) - P.IVA 01949710261 - C.F. 00548700244 - Reg. Imprese Treviso N. 00548700244 - Cap.Soc. € 120.000 i.v.