Pasta

Tuscan Pici

Ingredients:

100% Italian Durum Wheat flour, water.

Accompaniments:

Pici is a typical Sienese type of pasta. Traditional Sienese recipes are: ‘ Pici all’aglione ‘ intensely flavoured sauce made with 4 cloves of garlic, Botteghe d’Italia Extra Virgin Olive Oil, crushed red pepper and diced tomatoes, ‘ Pici Cacio e pepe ‘, made with a sauce of Tuscan pecorino, black pepper and butter. ‘ Pici ‘alle briciole’ pasta sauce is made with crushed bread crumbs, Botteghe d’Italia Extra Virgin Olive Oil, garlic and chilli. Pici also go equally well with sauces such as tomato, pesto or with ragù meat sauce.

• Format:

  500g

• Tipology:

  Pasta

• Region:

  Tuscany

Nutritional value per 100 g (3.53 oz.)

Energy:

1455kJ – 343 Kcal

Fat:

0.4g

saturated fat:

0.2g

Carbohydrates:

71g

sugars:

3.3g

Fiber:

0g

Protein:

12.2g

Salt:

0g

Quasimodi

Ingredients:

100% Italian Durum flour, water.

Accompaniments:

Short pasta, a shape similar shape as ‘Paccheri’, closed at the side but not sealed. The characteristic opening allows the sauce to be more easily retained inside. Goes very well with any sauce; the tastiest being with the classic ragù meat sauce.

• Format:

  500g

• Tipology:

  Pasta

• Region:

  Tuscany

Nutritional value per 100 g (3.53 oz.)

Energy:

1455kJ – 343 Kcal

Fat:

0.4g

saturated fat:

0.2g

Carbohydrates:

71g

sugars:

3.3g

Fiber:

0g

Protein:

12.2g

Salt:

0g

Reginette

Ingredients:

100% Italian Durum flour, water.

Accompaniments:

A strip of pasta with wavy edges that lends itself to various meat sauces, for example, in Neapolitan cuisine is served with Ricotta that has been sitting in a ragù meat sauce. It can also be used for oven-baked dishes, and in small cakes and pies.

• Format:

  500g

• Tipology:

  Pasta

• Region:

  Tuscany

Nutritional value per 100 g (3.53 oz.)

Energy:

1455kJ – 343 Kcal

Fat:

0.4g

saturated fat:

0.2g

Carbohydrates:

71g

sugars:

3.3g

Fiber:

0g

Protein:

12.2g

Salt:

0g

Riccioli

Ingredients:

100% Italian Durum flour, water.

Accompaniments:

Thanks to its twisted shape, Riccioli are perfect for ‘capturing’ a variety of sauces; sauces of meat or fish, those made with Ricotta cheese, or of tasty vegetables.

• Format:

  500g

• Tipology:

  Pasta

• Region:

  Tuscany

Nutritional value per 100 g (3.53 oz.)

Energy:

1455kJ – 343 Kcal

Fat:

0.4g

saturated fat:

0.2g

Carbohydrates:

71g

sugars:

3.3g

Fiber:

0g

Protein:

12.2g

Salt:

0g

Spaghetti

Ingredients:

100% Italian Durum flour, water.

Accompaniments:

Spaghetti is the most famous pasta shape in the world, with which many delicious combinations are possible, from tomato-based sauces, vegetable sauces, and full-bodied sauces, and strings made creamy of every type of cheese. Long pasta shapes such as Spaghetti, go well with full-bodied sauces, such as Carbonara aand Amatriciana; sauces that are tied to Pancetta and Guanciale (belly and cheek pork). Spaghetti is also perfect with fish and seafood sauces, as in the recipe for ‘Spaghetti Allo Scoglio’ , in which shellfish: clams, mussels, scampi and calamari, mixed together with tomato and a sprig of parsley, chopped. With this kind of pasta, it is highly recommended even a simple tomato sauce with a drizzle of Botteghe D’Italia’s extra virgin olive oil, or a sauce of Pecorino Romano and black pepper, called ‘ Cacio e Pepe ‘.

• Format:

  500g

• Tipology:

  Pasta

• Region:

  Tuscany

Nutritional value per 100 g (3.53 oz.)

Energy:

1455kJ – 343 Kcal

Fat:

0.4g

saturated fat:

0.2g

Carbohydrates:

71g

sugars:

3.3g

Fiber:

0g

Protein:

12.2g

Salt:

0g

Spaghetti del Centenario

Ingredients:

100% Italian Durum flour, water.

Accompaniments:

Spaghetti is the most famous pasta shape in the world, with which many delicious combinations are possible, from tomato-based sauces, vegetable sauces, and full-bodied sauces, and strings made creamy of every type of cheese. Long pasta shapes such as Spaghetti, go well with full-bodied sauces, such as Carbonara aand Amatriciana; sauces that are tied to Pancetta and Guanciale (belly and cheek pork). Spaghetti is also perfect with fish and seafood sauces, as in the recipe for ‘Spaghetti Allo Scoglio’ , in which shellfish: clams, mussels, scampi and calamari, mixed together with tomato and a sprig of parsley, chopped. With this kind of pasta, it is highly recommended even a simple tomato sauce with a drizzle of Botteghe D’Italia’s extra virgin olive oil, or a sauce of Pecorino Romano and black pepper, called ‘ Cacio e Pepe ‘.

• Format:

  500g

• Tipology:

  Pasta

• Region:

  Tuscany

Nutritional value per 100 g (3.53 oz.)

Energy:

1455kJ – 343 Kcal

Fat:

0.4g

saturated fat:

0.2g

Carbohydrates:

71g

sugars:

3.3g

Fiber:

0g

Protein:

12.2g

Salt:

0g

Trenette

Ingredients:

100% Italian Durum flour, water.

Accompaniments:

Le Trenette or Linguine is a typical pasta shape of Liguria. The recipe symbol is ‘Trenette al Pesto’. Long pasta shapes such as Spaghetti, go well with full-bodied sauces, such as Carbonara aand Amatriciana; sauces that are tied to Pancetta and Guanciale (belly and cheek pork). Spaghetti is also perfect with fish and seafood sauces, as in the recipe for ‘Linguine Allo Scoglio’ , in which shellfish: clams, mussels, scampi and calamari, mixed together with tomato and a sprig of parsley, chopped. With this kind of pasta, it is highly recommended even a simple tomato sauce with a drizzle of Botteghe D’Italia’s extra virgin olive oil, or a sauce of Pecorino Romano and black pepper, called ‘ Cacio e Pepe ‘.

• Format:

  500g

• Tipology:

  Pasta

• Region:

  Tuscany

Nutritional value per 100 g (3.53 oz.)

Energy:

1455kJ – 343 Kcal

Fat:

0.4g

saturated fat:

0.2g

Carbohydrates:

71g

sugars:

3.3g

Fiber:

0g

Protein:

12.2g

Salt:

0g

Caserecce

Ingredients:

100% Italian Dicoccum Spelt flour, water.

Accompaniments:

La Caserecce, thanks to its many ‘curves’, it retains a lot of the sauce; for this reason they are particularly suited to ragù meat or vegetables sauces, and are perfect for simple sauces, such as pesto, tomato or vegetable.

• Format:

  500g

• Tipology:

  Pasta

• Region:

  Tuscany

Nutritional value per 100 g (3.53 oz.)

Energy:

1484kJ – 351 Kcal

Fat:

3.1g

saturated fat:

0.5g

Carbohydrates:

65.3g

sugars:

4.23g

Fiber:

7.1g

Protein:

11.9g

Salt:

0g

Penne Rigate Farro

Ingredients:

100% Italian Dicoccum Spelt flour, water.

Accompaniments:

La Penne is a transverse form that adaptable to a wide choice of sauces: cheese, fish, ragù meat or vegetable sauces. Excellent for cold dishes.

• Format:

  500g

• Tipology:

  Pasta

• Region:

  Tuscany

Nutritional value per 100 g (3.53 oz.)

Energy:

1484kJ – 351 Kcal

Fat:

3.1g

saturated fat:

0.5g

Carbohydrates:

65.3g

sugars:

4.23g

Fiber:

7.1g

Protein:

11.9g

Salt:

0g

Tagliatelle al Farro

Ingredients:

100% Italian Dicoccum Spelt flour, water.

Accompaniments:

The best sauce for this type of pasta is Ragù meat sauce: The classic recipe for Bolognese Ragù sauce is made with lean pork, veal and beef, minced and cooked in a sauce of butter, bacon, herbs, broth, red wine and sauce tomato, and generously covered in Parmesan. Ragù sauces made of wild boar (typically Tuscan) or of duck (Marchigiana) are also greatly appreciated. Tagliatelle pasta can also be used with other sauces, such as prosciutto, tomato, wild mushroom, truffle, seafood, or pea sauces.

• Format:

  500g

• Tipology:

  Pasta

• Region:

  Tuscany

Nutritional value per 100 g (3.53 oz.)

Energy:

1484kJ – 351 Kcal

Fat:

3.1g

saturated fat:

0.5g

Carbohydrates:

65.3g

sugars:

4.23g

Fiber:

7.1g

Protein:

11.9g

Salt:

0g

Penne Rigate Senatore Cappelli

Ingredients:

100% Italian Durum Senatore Cappelli flour, water.

Accompaniments:

La Penne is a transverse form that adaptable to a wide choice of sauces: cheese, fish, ragù meat or vegetable sauces. Excellent for cold dishes.

• Format:

  500g

• Tipology:

  Pasta

• Region:

  Tuscany

Nutritional value per 100 g (3.53 oz.)

Energy:

1160kJ – 274 Kcal

Fat:

1.7g

saturated fat:

0.5g

Carbohydrates:

67g

sugars:

4.23g

Fiber:

0g

Protein:

12.5g

Salt:

0g

Stracci Senatore Cappelli

Ingredients:

100% Italian Durum Senatore Cappelli flour, water.

Accompaniments:

The strips being of a short, smooth form, are preferred for simple, delicate sauces pasta; perfect for fish and shellfish sauces, and goes equally well with tomato-based sauces or those made with ricotta cheese. Stracci can also be used in broth and soups.

• Format:

  500g

• Tipology:

  Pasta

• Region:

  Tuscany

Nutritional value per 100 g (3.53 oz.)

Energy:

1160kJ – 274 Kcal

Fat:

1.7g

saturated fat:

0.5g

Carbohydrates:

67g

sugars:

4.23g

Fiber:

0g

Protein:

12.5g

Salt:

0g

Trenette Senatore Cappelli

Ingredients:

100% Italian Durum Senatore Cappelli flour, water.

Accompaniments:

Le Trenette or Linguine is a typical pasta shape of Liguria. The recipe symbol is ‘Trenette al Pesto’. Long pasta shapes such as Spaghetti, go well with full-bodied sauces, such as Carbonara aand Amatriciana; sauces that are tied to Pancetta and Guanciale (belly and cheek pork). Spaghetti is also perfect with fish and seafood sauces, as in the recipe for ‘Linguine Allo Scoglio’ , in which shellfish: clams, mussels, scampi and calamari, mixed together with tomato and a sprig of parsley, chopped. With this kind of pasta, it is highly recommended even a simple tomato sauce with a drizzle of Botteghe D’Italia’s extra virgin olive oil, or a sauce of Pecorino Romano and black pepper, called ‘ Cacio e Pepe ‘.

• Format:

  500g

• Tipology:

  Pasta

• Region:

  Tuscany

Nutritional value per 100 g (3.53 oz.)

Energy:

1160kJ – 274 Kcal

Fat:

1.7g

saturated fat:

0.5g

Carbohydrates:

67g

sugars:

4.23g

Fiber:

0g

Protein:

12.5g

Salt:

0g