Southern Italy typical dried pasta, the Scialatielli. The durum capable of very high quality meets the pistachio flour for a unique and distinctive taste. Dried at low temperatures for 70 hours which gives to the product the typical roughness of hand-made pasta. 500g package.
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Package | 500 g |
Region | Sicily |
Nation | Italy |
Southern Italy typical dried pasta, the Scialatielli. The durum capable of very high quality meets the pistachio flour for a unique and distinctive taste. Dried at low temperatures for 70 hours which gives to the product the typical roughness of hand-made pasta. 500g package.
Ingredients: durum wheat, pistachios 10%, water. It contains gluten.
Cooking and preparation instructions: boil water in a pot, add salt and immerse busiate for about 12 minutes. Drain and season to taste before serving on the table. It is recommended to pair with Pesto alla Brontese Bacco.
Storage: Store in a cool, dry place.
Curiosity: the name Scialatielli derives from two terms of Campania's dialect, 'scialare' which means to enjoy, and tiella, indicating the pan.
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