Description
The most iconic Italian pasta shape, in a 300 g pack of organic, mycotoxin-free spaghetti.
The recipe is organic durum wheat semolina and water. Native wheat varieties come from certified farms in Puglia and Basilicata, and Pasta Orobio in Altamura bronze-draws the dough and dries it at low temperature over long times. Laboratory analysis finds no detectable mycotoxins in the pasta (below 20 ppb), with checks on the semolina before processing. Cooking time 9 minutes. Store in a cool, dry place.
For restaurants and chefs. For a bistro or a small menu, 300 g gives about three servings of 100 g, enough for a weekly special without opening a larger pack. Try a simple dish that lets the wheat show: cacio e pepe, spaghetti with fresh tomato and basil, or with anchovies and toasted breadcrumbs. Cook for 9 minutes, then toss in the pan so the sauce clings to the rough surface.
For specialty and Italian stores. A 300 g pack of the best-known Italian shape gives shoppers a low-risk way to try organic, mycotoxin-free pasta. The smaller size fits single households and gift baskets of Italian food. It sells well alongside a jar of sauce or a bottle of olive oil as a ready dinner idea.
Format guidance: the 300 g pack is the retail and trial size. The 500 g pack offers kitchens and frequent buyers a lower cost per portion.
Specs: 300 g, case of 16, shelf life 24 months, organic, mycotoxin-free, Puglia and Basilicata (Italy).
Allergens: gluten.
