Pasta
Basilicata
Organic
Traditional Italian
Vegan
Vegetarian
Classic Italian
Pastificio ItalycaCarbonara, amatriciana and spaghetti allo scoglio sit on most Italian menus, and an organic, bronze-drawn spaghetti adds a story to them. Finish the pasta in the pan with a ladle of cooking water to bind the sauce. Seven minutes of cooking keeps service quick.
Specs 500 g, case of 15, shelf life 36 months, organic, Basilicata (Italy)
Allergens gluten (durum wheat)
Spaghetti are the shape customers cook most often, which gives an organic artisan version steady rotation. Suggest them with guanciale, pecorino and passata for a carbonara or amatriciana evening. The small Basilicata producer and the organic wheat are easy points for staff to share.
Specs 500 g, case of 15, shelf life 36 months, organic, Basilicata (Italy)
Allergens gluten (durum wheat)
Spaghetti are the shape customers cook most often, which gives an organic artisan version steady rotation. Suggest them with guanciale, pecorino and passata for a carbonara or amatriciana evening.
Case of 15 × 500.
Spaghetti from a young Basilicata pasta maker, for the dishes everyone knows.
Pastificio Italyca, in Grottole near Matera, uses organic durum wheat from the Matera hills and an artisanal process with bronze dies and slow drying. The producer names the classics: tomato sauce, fresh tomato, carbonara, amatriciana and seafood allo scoglio. Cooking time indicated by the producer: 7 minutes.
Specs: 500 g, case of 15, shelf life 36 months, organic, Basilicata (Italy).
Allergens: gluten (durum wheat).
Pastificio Italyca is a young pasta maker in Grottole, in the hills around Matera, founded around 2020. It makes fresh and dry organic pasta, ICEA certified, by artisanal methods, using only high-quality durum wheat from the Matera area bought directly from local farmers.
Same category, tags or region.
