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Flavored durum wheat semolina pasta

Flavored durum wheat semolina pasta

Flavored durum wheat semolina pasta

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Half rigatoni with sweet...

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Price €3.90

Our half rigatoni with sweet pepper of Altino is a pasta of durum wheat semolina drawn in bronze and dried slowly as required by the old tradition of Abruzzo. Our company produces certified 100% Italian durum wheat semolina pasta, to be combined with sauces and sauces to your liking.

Rigatoni with sweet pepper...

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Price €3.90

Our rigatoni with sweet pepper from Altino is a durum wheat semolina pasta drawn in bronze and dried slowly as required by the old tradition of Abruzzo. Our company produces certified 100% Italian durum wheat semolina pasta, to be combined with sauces and sauces to your liking.

Casarecce with sweet pepper...

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Price €3.90

Our casarecce with sweet pepper of Altino is a pasta of durum wheat semolina drawn in bronze and dried slowly as required by the old tradition of Abruzzo. Our company produces certified 100% Italian durum wheat semolina pasta, to be combined with sauces and sauces to your liking.

Squid with squid ink 500 g

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Price €4.20

Our squid with cuttlefish ink is a durum wheat semolina pasta drawn in bronze and dried slowly as required by the old tradition of Abruzzo. Our company produces certified 100% Italian durum wheat semolina pasta, to be combined with sauces and sauces to your liking.

Half paccheri with squid...

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Price €4.20

Mezzi paccherti with cuttlefish ink is a durum wheat semolina pasta drawn in bronze and dried slowly as required by the old tradition of Abruzzo. Our company produces certified 100% Italian durum wheat semolina pasta, to be combined with sauces and sauces to your liking.

Half rigatoni with sweet...

0 Review(s)
Price €3.90

Our half rigatoni with sweet pepper of Altino is a pasta of durum wheat semolina drawn in bronze and dried slowly as required by the old tradition of Abruzzo. Our company produces certified 100% Italian durum wheat semolina pasta, to be combined with sauces and sauces to your liking.

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