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The product
Passatelli
250 g pack of traditional Romagna passatelli pasta
Code:
98367
Country of origin:
Italy - Emilia Romagna
Weight:
250 g
Minimum order:
1 piece
| Description | A typical pasta from Romagna made with breadcrumbs, Parmigiano Reggiano DOP and eggs, then extruded through a machine similar to a potato ricer to produce "vermicelli" noodles |
|---|---|
| Appearance | With a typical irregular elongated shape, a rustic and porous texture, a golden yellow colour and a soft consistency |
| Taste | Rustic yet balanced, with a hint of umami and a pleasant savouriness imparted by Parmigiano Reggiano DOP |
| Our selection | Traditional Bolognese fresh pasta recipes made using the latest technology, which guarantees the rustic texture of the dough while ensuring high standards of hygiene and a long shelf life, without preservatives |
| Suggestions | Traditionally, they are eaten in broth; they are also excellent boiled in water and lightly sautéed with fresh cherry tomatoes and basil leaves, or with a fish ragù; cooking time is 1 minute |
| Ingredients | Grated bread (type 0 tender WHEAT flour, salt), EGGS, Parmiggiano Reggiano DOP 24 months 25% (MILK, salt, rennet), type 00 soft WHEAT flour, salt, nutmeg |
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| Allergens in ingredients | Cereals containing gluten and thereof, Eggs and products thereof, Milk and products thereof |
| May contain traces of: | Lupin, Mustard, Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews, Soybeans |
| Weight | 250 g |
| Packaging | Packaged in a tray in a protective atmosphere |
| Storage Conditions (packaged products) | Store in the fridge from +0 °C to +4 °C |
| Instructions for use | Pour the product into salted water or slightly boiling broth. Continue boiling for 1 minute. After opening, consume within 24 hours. |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1212 kJ / 289 kcal Fat: 11 g of which saturates: 6,3 g Carbohydrate: 30,2 g of which sugars: 0,1 g Protein: 16,5 g Salt: 2,6 g Typical value per 100 g |
The producer
Gratifico - Minerbio (BO) - Emilia Romagna
Why we chose them
Gratifico - L'Arte della Pasta is a company that produces fresh artisanal pasta in Minerbio, in the province of Bologna. Founded by master pasta
maker Silvano Bellei together with Silvano Galici and now run with his daughter Elena, Gratifico represents an idea of excellence made in Bologna
that combines culture, expertise and experience, craftsmanship and technological innovation. One of its main distinguishing features is the high
quality of its raw materials, guaranteed by personal relationships with each ingredient's producer. The products are based on traditional Bolognese
recipes, but are made using the latest technology, which guarantees the rustic texture of the pasta and, at the same time, a high level of hygiene
and long shelf life, without preservatives. Silvano's goal is to evoke emotions through his products, touching people's hearts to "gratify" them. And
how could it be otherwise? Tortellini in broth or tagliatelle with ragù are the essence of comfort food, evoking memories, pleasure, nostalgia and
emotional well-being. And when the tortellini has been awarded three times by Gambero Rosso and the tagliatelle have a rough pasta dough that
really seems homemade, then you're all set!
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