Strangozzi Pasta are locally produced and are common throughout central Italy. A long shaped pasta with a square or rectangular cross-section, simply produced by the union soft wheat flour with water and then adding salt.
This curious name, whose variations are ‘Strozzapreti’ or ‘Strangolapreti’, derives from the shoelaces used by bandits for ambush and robbery the clergy during the times of Papal rule.
Ingredients
Durum wheat semolina
dehydrated chili pepper (1%)
dehydrated tomato
dehydrated red beet
egg white
NO OGM
Tips
Cooking time: 8 minutes
First courses:
The Chilly Pepper Strangozzi Fattorie Umbre combine simple but ideal ingredients to give “an extra touch” to the Traditional Recipe. They can be used in combination with simple tomatoes and fresh basil or as they are, with the simple addition of melted butter and cheese.
| Net | 500 g |
|---|---|
| Allergens | Gluten, May contain traces of egg |
| Storage | Keep in cool and dry |
| Shelf-life | 24 months |
| Packs | Tub of 500 gr in cartons of 24 pieces |
|---|---|
| Weight of single box | 13,50 kg |
| No. of boxes per layer | 4 |
| No. layers per pallet | 5 |
| No. boxes per pallet | 20 |
| Total gross weight of pallet | 295 Kg |
