Description
Foglie, leaf-shaped pasta for ragù, rich sauces and legumes.
Pastificio Italyca makes them in Grottole, Basilicata, from organic durum wheat of the Matera hills, bronze-drawn and slowly dried. The producer recommends them with ragù, elaborate sauces and many kinds of legumes. Cooking time indicated by the producer: 12 to 13 minutes.
For restaurants and chefs. The leaf shape gives a plate a distinctive look at no extra cost. Serve them with chickpeas and rosemary, with a sausage and fennel ragù, or with broad beans and pecorino in spring. Cook in plenty of salted water and finish in the sauce. A good choice for a weekly special that stands apart from the usual short shapes.
For specialty and Italian stores. Foglie are a visual shape that invites curiosity and impulse buying. Shoppers who pick up legumes, ragù or pesto have a ready match. A clear story, a small Basilicata producer with organic wheat, helps staff explain the price. They suit seasonal displays and gift selections around southern Italy.
Specs: 500 g, case of 15, shelf life 36 months, organic, Basilicata (Italy).
