La pasta de “La Dispensa di Amerigo” viene realizzata a km0 in Emilia Romagna, dove vengono controllate e curate tutte le fasi del ciclo produttivo, dalla crescita del grano alla spedizione del prodotto, avvalendosi di tecnologie avanzate. La lavorazione semi-integrale del semolato non stressa il chicco andando a pulire fino all’ultima fibra ma lasciando un strato in più rispetto alla tradizionale semola, esaltandone qualità e digeribilità. A seguito della lavorazione, la trafilatura al bronzo dona alla pasta un inconfondibile colore, una consistenza corposa e ruvida ideale per assorbire i condimenti. Stesa su dei telai, la pasta viene lentamente essiccata da 14 ore, per la pasta corta, a 20 ore per la pasta lunga.

I PRODOTTI

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Pennoni

CATEGORIA: Pasta

Pennoni is a kind of pasta, cylindrical in shape, generally served with traditional sauces. It’s part of the same family of Pennette, the shape is the same but Pennoni is larger. Thanks to the semi-wholewheat semolina and the traditional bronze die we use, it is a high-quality and easily digested pr

modo uso pennoni

Chitarrone

CATEGORIA: Pasta

Chitarrone is a type of long pasta, the same width as linguine but thicker. This “square spaghetti”, thanks to the semi-wholegrain semolina and the bronze die used to form the pasta, is a high-quality and easily digestible product.

modo uso chitarrone

Gramigna

CATEGORIA: Pasta

Gramigna is a kind of pasta typically found in Bologna. Despite the absence of historical details regarding it, this pasta can be found on the menus of all the area’s traditional restaurants. Our pasta uses a bronze die and semi-wholewheat semolina, and is monitored throughout the production cycle

modo uso gramigna

Bucatini

CATEGORIA: Pasta

Bucatini is a variety of pasta from Rome. It is long pasta, similar to long, hollow spaghetti. Thanks to the semi-wholegrain semolina and the bronze die used to form the pasta, it is a high-quality and easily digestible product.

modo uso bucatini

Sedanini

CATEGORIA: Pasta

Sedanini is a kind of short-pasta, cut straight, slightly curved in shape and with external ridges which are ideal to hold all kinds of sauces. Our semi-wholewheat durum-wheat semolina pasta, produced using a bronze die, is ideal to bring out the flavours of the sauce, and is also easily digested.

modo uso sedani

Spaghetti

CATEGORIA: Pasta

Spaghetti is a type of pasta originally from the Campania region around Naples. Long and thin in shape, thanks to the semi-wholewheat semolina and the traditional bronze die we use, it is a high-quality and easily digested product.

modo uso spaghetti

Fusilli

CATEGORIA: Pasta

Fusilli is a typical southern Italian pasta. Our pasta uses a bronze die and semi-wholewheat semolina, and is monitored throughout the production cycle to guarantee the best quality and digestibility.

modo uso fusilli

Paccheri

CATEGORIA: Pasta

Paccheri is a kind of pasta typical to Naples, shaped like giant “maccheroni”. This particularly large shape is suitable for a range of different dishes. Thanks to the semi-wholewheat semolina and the traditional bronze die we use, it is a high-quality and easily digested product.

Linguine

CATEGORIA: Pasta

Linguine is a kind of long pasta, similar to spaghetti. The shape is a little different – the strands of linguine are flattened and not cylindrical. Thanks to the semi-wholegrain semolina and the bronze die used to form the pasta, it is a high-quality and easily digestible product.

modo uso linguine

Maccheroni

CATEGORIA: Pasta

Maccheroni is a short, tube-shaped pasta, widely known although usually spelled incorrectly! Our semi-wholewheat durum-wheat semolina pasta, produced using a bronze die, is ideal to bring out the flavours of the sauce, and is also easily digested.

modo uso maccheroni

Pennette

CATEGORIA: Pasta

Pennette is a kind of pasta, cylindrical in shape, generally served with traditional sauces. Thanks to the semi-wholewheat semolina and the traditional bronze die we use, it is a high-quality and easily digested product.

modo uso pennette