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ARISTOTLE GREEK NATURAL EXTRA VIRGIN OLIVE OIL 12 bottles x 500ml

588.00
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Durum wheat flour pasta Ditalini by Bartolini

3.90

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These types of pasta are made with completely artisan methods, rich in protein substances and with a very good cooking resistance.
The pasta is bronze drawn, in order to obtain a porous dough which favours the “blending” with the sauce.
Dehydration is a slow process (about 30 hours) thus maintaining the highest possible value of proteins, gluten and vitamins.

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Description

In Umbria the cultivation of olive trees has ancient origins, starting from the Etruscan age, and it has always been associated with a simple and harmonious lifestyle, that follows the rhythms of nature. That is exactly on the Umbrian hills that in 1850 the history of Frantoio Bartolini started and it has been based on the family business for six generations. The firm started as a small oil mill with animal-drawn machinery and over the years it grew and increased the production, always maintaining the direct control of the production chain of its products. It is thanks to the trace-ability of the production chain that a lot of Bartolinis’ products can boast the “Umbrian” name of origin.

Pasta is a product made of few, simple, selected ingredients. Its processing has to be skillful, according to custom. For our pasta we use mixtures of highly-selected durum wheat, produced in our areas, and spring water, which contributes to taste and improves its consistency during cooking. The bronze drawing gives the right porosity and “keeps” the seasoning more easily. The non-perfectly regular cut of pasta guarantees its artisan processing.
These types of pasta are made with completely artisan methods, rich in protein substances and with a very good cooking resistance.
The pasta is bronze drawn, in order to obtain a porous dough which favours the “blending” with the sauce.
Dehydration is a slow process (about 30 hours) thus maintaining the highest possible value of proteins, gluten and vitamins.
Package of 500gr

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