Pasta made with carefully selected flour of Italian durum wheat and is bronze drawn. Around the mid 1400's the cook of the Bishop of Heraclea, the oldest port of Venice, praised a pasta called "bigoli" and in 1603 the City Council of Padova grants the patent for its production. From traditional Venetian recipe, Sgambaro has developed the entire line of bigoli Nobles. To produce this 100% Italian pasta, dried slowly at la ow temperature and extruded through bronze, were chosen the richest durum wheats which, thanks to a special processing, retained all their flavor and their properties. Over the years the company has been able to ennoble the original recipe bigoli, so the Italian Academy of Cuisine Awards in 1993, awarder brothers, Dino and Enzo, with "Dino Villani" for having enhanced a "traditional Italian food. " In 2005, Traditional Noble bigoli Mori was awarder by the Wine & Culinary Award and the two stars obtained from a Superior Taste Award 2007 reconfirms its success. Ingredients: 100% Italian durum wheat semolina. Average nutritional values per 100g. Energy: 1391 kJ / 328 kcal; protein 14.0 g, carbohydrates: 66.0 g Fat: 2.0 g.
|ORIGIN||Made in Italy|
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