6x Rummo Spaghettoni Grossi N°220 Pasta Lenta Lavorazione Pasta Made of Durum Wheat Semolina Bronze Drawing 500 g + Italian Gourmet Polpa di Pomodoro 400 g Tin

Free Italian Gourmet Polpa di Pomodoro 400 g tin of spaghettoni large, with their thickness superior, reminiscent of homemade pasta at home, they are suitable for any type of recipe. Perfect with meat sauces and game, but also fish based preparations with scampi or lobster. The story of the masters Pastai Rummo begins in 1846, in Benevent, when Antonio Rummo began with the art of wheat and begin to make pasta, but it wanted more than 160 years of experience for making dough with slow processing. It is not enough to select large durum wheat grats and knead with the purest water of the Sanni Valley to make a good pasta. The secret is slow processing: a method is based on the search for excellence at every stage of the production process Phase 1. The incessant search for the best raw materials in an ever-changing natural environment Phase 2. The slow and delicate mixing phase between semolina and water in a combination of wonderful elasticity phase 3. Extrusion with special bronze matrices that give the pasta a unique consistency and a rough plate capable of transforming dishes from "good" to "delicious" Phase 4. Masterfully drying the pasta depending on the time and temperature of each mould to remove water and preserve the scent of ripe wheat Phase 5. Cooking and tasting by two chefs to measure the toughness of the pasta with an instrument that reproduces chewing, the dynamometer phase 6. A precise transport and packaging process designed to preserve the integrity of each piece of pasta Phase 7. The external approval that certifies how our noodles comply with the stated goals in terms of quality and performanceFree Italian Gourmet Polpa di Pomodoro 400g Tin
Large spaghetti oni, with their thickness superior, reminiscent of homemade pasta at home, they are suitable for any type of recipe. Perfect with meat sauces and game, but also fish based preparations with scampi or lobster.
The story of the masters Pastai Rummo begins in 1846, in Benevent, when Antonio Rummo began with the art of wheat and begin to make pasta, but it wanted more than 160 years of experience for making dough with slow processing.
It is not enough to select large durum wheat grats and knead with the purest water of the Sanni Valley to make a good pasta. The secret is slow processing: a method is based on the search for excellence at every stage of the production processdurum wheat semolinagluten