Description
A 300 g pack of gigli, the fluted pasta shape, in organic, mycotoxin-free durum wheat.
Made in Altamura by Pasta Orobio from organic durum wheat semolina and water, with native wheat varieties grown by certified farms in Puglia and Basilicata. The dough goes through bronze dies and dries slowly at low temperature. Before processing, the semolina undergoes laboratory checks, and the pasta shows no detectable mycotoxins (below 20 ppb). Cooking time 10 minutes, according to the producer. Store in a cool, dry place.
For restaurants and chefs. Gigli fit a weekly special with a creamy sauce, and the 300 g pack yields about three portions of 100 g. Good pairings are gorgonzola and walnuts, saffron and courgette, or a light tomato cream. They are also attractive in a cold pasta salad. Allow 10 minutes and toss in the sauce before plating.
For specialty and Italian stores. As a small pack of an eye-catching shape, gigli work well as an add-on and in gift boxes. Customers who know the everyday shapes find something new to try. Staff can explain the two claims, organic and mycotoxin-free, in a sentence.
Format guidance: the 300 g pack is sized for discovery and small kitchens. The 500 g pack gives a lower cost per portion.
Specs: 300 g, case of 14, shelf life 24 months, organic, mycotoxin-free, Puglia and Basilicata (Italy).
Allergens: gluten.
