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Marche earthquake 2016, manufacturer of San Ginesio territory hit by the earthquake, for a joint purchase.
RIGATONI Picena pasta, the rediscovered pasta.
Produced with certified organic durum wheat semolina and water.
Bronze dies are used and dried at an average temperature of 40 ° C, using about 25 hours for short pasta and 40 hours for long pasta.
Rigatoni have a diameter of 10mm and a length of 40mm.
The cooking time is 6/7 minutes in abundant salted water.
PVC and paper bag> 500gr
NUTRITIONAL DECLARATION - Average values per 100g of product
Energy 1472 kJ / 347 kcal
Fat 1.3 g of which saturated fatty acids 0.3 g
Carbohydrates 68.1 g of which sugars 8.9 g
Fibers 5.05 g
Protein 12.7 g
Salt 0.02 g
PASTA PICENA
Artisan Pasta Workshop
by Ferretti Moira and C. snc
Via Picena
62026 San Ginesio (Macerata)
Le Marche - ITALY
Tel. Mobile - 339 238 6546
[email protected]
www.pastapicena.it