Description
Maccheroni rigati from organic durum wheat grown in Puglia and Basilicata.
Pasta Orobio makes it in Altamura with organic durum wheat semolina and water only, milled from native wheat varieties grown by certified farms in Puglia and Basilicata. The dough is bronze-drawn and dried slowly at low temperature. The semolina is checked in the laboratory before processing, and the pasta shows no mycotoxins detectable by specific analysis (below 20 ppb). Cooking time 10 minutes. Store in a cool, dry place.
For restaurants and chefs. Maccheroni rigati are made for baked pasta, slow-cooked meat ragù and sausage sauces, where the ridges and the wide bore carry a dense sauce. For pasta al forno, drain two or three minutes before the 10-minute mark and let the oven finish the cooking. The 500 g pack fits daily mise en place, and a 24-month shelf life lets the kitchen hold stock with little risk of waste.
For specialty and Italian stores. Two claims a shopper understands at once, organic and mycotoxin-free, set this pack apart from standard pasta, and staff can explain them in one sentence. Maccheroni rigati are an everyday shape, so the 500 g pack moves with the weekly shop. It sells naturally next to passata, ready ragù and grated cheese.
Format guidance: the 500 g pack suits restaurant kitchens and family buyers. The 300 g pack suits trial purchase, smaller households and gift selections.
Specs: 500 g, case of 14, shelf life 24 months, organic, mycotoxin-free, Puglia and Basilicata (Italy).
Allergens: gluten.
