TRUFFLE PICI – Molino e Pastificio sul Lago

5,80

The selection of the best durum wheat semolina, low temperature bronze processing and slow drying give this pasta a unique taste.

It is produced by Bertoli family’s pasta factory since 1950, in the name of the ancient Tuscan tradition, an authentic expression of the territory of origin, preserving the cultural biodiversity of the characteristic Pisan hilly landscape.

Category: Marchio:

Description

DATA SHEET

MANUFACTURERMolino e Pastificio sul Lago
NATIONItaly
TYPEdurum wheat semolina
INGREDIENTSdurum wheat semolina, water.
PRODUCTION AREAPisa
COUNTRY OF CULTIVATION OF THE WHEATItaly
COUNTRY OF MILLINGItaly
SOWINGnovember/december
GROWTHfall/winter/spring
EARINGmay
THRESHINGjuly
MILLINGjuly/august
PASTA PRODUCTIONseptember
BEST BEFORE09/06/2021
SIZE500 g
COOKING TIME6 min

TRUFFLE PICI

This pasta is made in a cutting-edge pasta factory, equipped with highly technological and cutting-edge machinery that guarantees accurate and totally controlled processing of the highest quality. Creating a product of excellence is the present and future challenge of Bertoli family.

Bronze-plated and dried at very low temperatures: this to maintain its high porosity and to preserve all its organoleptic characteristics. It is a slow and gentle process that respects the raw material and enhances it, giving the final product a natural consistency and an excellent cooking stability.

Slow drying, at natural temperature, is the essential difference: industrial-produced pasta is subjected to extremely high temperatures and dried very quickly.

The contraindication, however, is that in this way they “vitrify”, forming a sort of hard and waterproof shirt. When cooked, the dough – which is passed off as “al dente” – will always keep an uncomfortably hard layer on the outside, and cooking will never be uniform throughout its thickness. The waterproofness of the shirt will also make the absorption of the sauces problematic.

Natural drying requires more time, but it leaves the pasta the possibility of absorbing water in cooking in a more pleasant and uniform way and of blending superbly with sauces.

All features that these Pici Tartufati know how to fully enhance.

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