Description
Spaghettoni: thicker than spaghetti, with a firm, full bite for intense sauces.
Pasta Orobio of Altamura makes them with organic durum wheat semolina and water only, from native varieties grown by certified farms in Puglia and Basilicata. The strands are bronze-drawn and dried slowly at low temperature. Before processing, the semolina goes through laboratory checks; analysis finds no mycotoxins in the pasta above detection level (below 20 ppb). Cooking time 12 minutes. Store in a cool, dry place.
For restaurants and chefs. The thicker strand stands up to strong flavours: carbonara, amatriciana, cacio e pepe, or a sauce of anchovies, capers and olives. Its 12-minute cooking time gives the cook a wider margin during service, and the pasta keeps its bite in the pan. On the menu, spaghettoni turn a familiar dish into a house specialty with a more substantial texture.
For specialty and Italian stores. Spaghettoni are a step beyond everyday spaghetti, which appeals to customers who cook Roman classics at home and look for a better texture. The organic and mycotoxin-free claims support a premium price and a good margin for the store. Suggest them to buyers of guanciale and pecorino as part of the same dish.
Format guidance: choose the 500 g pack for kitchens and family meals. The 300 g pack suits trial purchase and gift selections.
Specs: 500 g, case of 20, shelf life 24 months, organic, mycotoxin-free, Puglia and Basilicata (Italy).
Allergens: gluten.
