Description
Pennoni: large ridged penne for generous, sauce-rich plates.
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 large ridged tubes are bronze-drawn and dried slowly at low temperature. The semolina is laboratory-checked before processing, and the pasta has no mycotoxins detectable by specific analysis (below 20 ppb). Cooking time 10 minutes. Store in a cool, dry place.
For restaurants and chefs. The wide ridged tube suits slow-cooked meat sauces, baked pasta with béchamel or mozzarella, and chunky vegetable ragù with aubergine or peppers. After 10 minutes of cooking, pennoni give the plate visible volume, which helps a signature pasta stand out on the menu. Finish them in the pan for a minute so the sauce fills the tubes.
For specialty and Italian stores. Pennoni are less common on shelves than penne, which gives the store a point of difference within its pasta range. Organic certification and the mycotoxin-free claim justify a price above standard pasta and leave room for a good margin. The size makes them a natural pick for Sunday baked dishes.
Format guidance: the 500 g pack covers kitchen use and family baking dishes. The 300 g pack suits trial purchase and gift selections.
Specs: 500 g, case of 14, shelf life 24 months, organic, mycotoxin-free, Puglia and Basilicata (Italy).
Allergens: gluten.
