The product

Croxetti Bio

Typical pasta from the Ligurian hinterland, in the shape of discs
Country of origin:
Italy - Liguria
500 g
Minimum order:
1 box with 6 pieces
More Information
Description Organic durum wheat semolina of exclusively national origin
Appearance In the shape of disks, in ancient times they were worked by pressing the bottom of a glass on a sheet, and then enriched, over time, with particular decorations and stampings that allow the pasta to collect the sauce
Taste Delicate of wheat
Curiosity The croxetti, or corzetti, have been recognized by the Traditional Agri-food Product (PAT) of Liguria; they are dried on wooden frames that facilitate the absorption of moisture from the pasta
Our selection A long experience and passion that gives life to 9 pasta shapes classified according to original parameters: the range of Ligurian pasta is divided into Mare, Monti and Classics of Italian cuisine
Suggestions Excellent with the traditional walnut sauce. Cooking time: 10 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: 10 minutes
Country of origin of the primary ingredient Italy
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.