Orecchiette Pugliesi N°30 La Molisana 500g
CHF 2.40*
Content:
0.5 Kilogramm
(CHF 4.80* / 1 Kilogramm)
Available, delivery time 1-2 days
Product number:
PAS-5203
Product information "Orecchiette Pugliesi N°30 La Molisana 500g"
Room for folklore with the Orecchiette Pugliesi N°30 La Molisana: the great classic of Apulian homemade gastronomy, this pasta has an even fuller and full-bodied appearance that makes it look as if it has been freshly worked by Nonna.
The shape is reminiscent of a disc, with an edge that is only slightly thicker than the inside, which is thinner. It has a wrinkled texture and deep stripes on one side to absorb the sauce more generously.
The La Molisana chef finishes it with a very original cardoon thistle sauce, served in an aubergine and then sprinkled with ricotta, crispy dried tomato leaves and perfumed with mountain oregano. A triumph of Mediterranean flavours to be savoured as you imagine yourself standing in front of one of the spectacular bays of Molise!
Properties "Orecchiette Pugliesi N°30 La Molisana 500g"
| Origin: | Molise |
|---|
Manufacturer "La Molisana"
La Molisana - the best pasta directly from Italy
The food company La Molisana specialises in producing high-quality and unique Italian pasta. The company was founded and has its headquarters in Molise on the Adriatic Sea. The family business was founded in 1912 and is now in its fourth generation. For more than 100 years, the company has used only the finest wheat varieties directly from Italy to produce exquisite and unusual pasta creations and variations. In the last six years alone, turnover has increased six-fold under the management of the Ferro family. So far, more than 30,000 tonnes of pasta have been sold, making the company one of the largest pasta producers on the global market. The range includes many different types of pasta - such as spaghetti, linguine and also gluten-free pasta.
Pasta production - modern, regional and sustainable
In the production of pasta, everything in the family business is nowadays state of the art. Two new production lines with innovative machines are available, the packaging was recently optimised and the warehouse is also automated. When selecting raw materials and plants, great importance is attached to quality, environmental protection and sustainability. Work is carried out at three different production sites: in the silos, in the mill and in the actual pasta factory. The entire production cycle of the pasta is strictly monitored to guarantee a high-quality end product. A special feature of pasta production is the "stone deburring" process. It ensures that each individual grain can retain its intrinsic properties as well as possible. In addition, Molisana production likes to mix different types of wheat, which results in a perfect semolina. With this it is then possible to produce firm, nutritious and delicious pasta. It is also worth noting that the water needed for production comes directly from the Molise region. Water with a low nitrate and sodium content is ideal for pasta production. Precisely these conditions are met in the spring, which is one of the best in Italy. The water from this spring and the best wheat varieties in Italy combine to produce the perfect Molisana pasta, which is exported to many countries all over the world. Even gluten-free pasta is now part of the range.
Italian pasta - awarded for the harmlessness of its raw materials
Another point in the company's favour is that it was the first food brand ever to be awarded Zero-Truffe certification. This guarantees the excellent quality of the product. The well-known Italian consumer magazine awarded La Molisana pasta for using only Italian wheat. In addition, it was emphasised that not only the limit values are complied with in terms of pollutant load, but that the pasta is even among the absolute front-runners in this respect. The Molisana team is very happy about this certification. It proves that it is worthwhile to comply with strict regulations during production so that safe, qualitative and tasty pasta creations are created in the end.
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