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
summer truffle (Tuber aestivum) (1,5%)
dehydrated Porcini mushroom (Boletus edulis)
truffle flavour
egg white
NO OGM
Tips
Cooking time: 8 minutes
First courses:
Umbria Region has a Traditional vocation for Truffles. You can taste these Strangozzi naturally, as they are, with the only addition of melted butter. Or You can Try it with cream and, if you want, other mushrooms as champignons for complete everything.
| 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 |
