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 Porcini mushroom (Boletus edulis) (2%)
roasted malt
porcino mushroom flavour
egg white
NO OGM
Tips
Cooking time: 8 minutes
First courses:
The Porcini Mushrooms Strangozzi Fattorie Umbre are very good at natural, in order to enjoy their perfume, delicious even with the addition of melted butter or accompanied by rich ingredients, such as sausage of pork meat and cream.
| Net | 250 g |
|---|---|
| Allergens | Gluten, May contain traces of egg |
| Storage | Keep in cool and dry |
| Shelf-life | 24 months |
| Packs | Tub of 250 gr in cartons of 12 pieces |
|---|---|
| Weight of single box | 3,58 kg |
| No. of boxes per layer | 8 |
| No. layers per pallet | 10 |
| No. boxes per pallet | 80 |
| Total gross weight of pallet | 307 Kg |
