This delicious ready-to-use tomato sauce with chili pepper is inspired by the recipes of Piedmontese peasant cuisine. With the added chili, the sauce becomes stronger and tasty. It's produced with Italian high quality raw materials, using only fresh products. This ready-to-use pasta sauce is superlative with all pasta formats, top with Penne. Glass jar of 215gr
Benedetto Cavalieri Italian Pasta - Pennucce 500gr
Benedetto Cavalieri Pennucce is small, short, tubular quill-shaped durum wheat semolina pasta with a ridged surface.
They are commonly called "pennette" or "mezze penne"
Benedetto Cavalieri pasta factory produces its die bronze pasta with passion and inspiration: a long kneading, a slow pressing, drawing and drying at a low temperature, the so-called "delicate" method.
Benedetto Cavalieri Pennucce pasta is produced with the best blends of durum wheat semolinas.
Their porous "texture" absorbs any kind of sauce.
Once cooked, turn it in the pan, with the chosen sauce for a few minutes.
durum wheat semolina
Underlined items are allergens; they contain gluten.
NUTRITION INFORMATION (values per 100 g of product):
- calories: 355 kcal (1490 kJ)
- fat: 1.5 g (of which saturated fatty acids: 0.3 g)
- carbohydrates: 71.5 g (of which sugars: 3.6 g)
- fiber: 2.5 g
- proteins: 12.5 g
- salt: 0.00 g
Available in pack of 500gr.
Benedetto Cavalieri ITALIAN PASTA - Pennucce artisanal pasta is generally known as "pennette" or "mezze penne"
Benedetto Cavalieri pasta factory also produces an organic whole-wheat version of Pennucce.
Benedetto Cavalieri ITALIAN PASTA - Pennucce are excellent with the simplest tomato and olives pasta sauce.
PASTIFICIO BENEDETTO CAVALIERI
The ancient familiarity with the wheat has allowed the Cavalieri family to get to really absolute levels of delicacy for the pasta. Le Calandre, the Massimiliano Alajmo's restaurant awarded with three Michelin Stars, has a dish dedicated to Benedetto Cavalieri's pasta. Ferran Adrià, the Catalan chef known for molecular gastronomy, keeps studying Cavalieri's pasta in order to invent new unstructured dishes. The Best magazines mention it as a pasta of superior level.
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