Description
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.
For restaurants and chefs. Carbonara, 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.
For specialty and Italian stores. 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).
