Pasta
Basilicata
Organic
Regional Specialty
Vegan
Vegetarian
Regional Italian
Pastificio ItalycaStrascinati with cime di rapa, with peperoni cruschi and fried breadcrumbs, or with a lamb ragù are dishes few restaurants outside the south serve. The wide, flat shape takes oil-based vegetable sauces. Plan for the 18-minute cook, or blanch them ahead and finish them in the sauce.
Specs 500 g, case of 15, shelf life 36 months, organic, Basilicata (Italy)
Allergens gluten (durum wheat)
Strascinati are a true regional find, rarely seen on shelves abroad. They appeal to customers who cook Italian at home and want more than the familiar shapes. A suggested pairing with turnip greens or a jar of peperoni cruschi makes the purchase easy.
Specs 500 g, case of 15, shelf life 36 months, organic, Basilicata (Italy)
Allergens gluten (durum wheat)
Strascinati are a true regional find, rarely seen on shelves abroad. They appeal to customers who cook Italian at home and want more than the familiar shapes.
Case of 15 × 500.
Strascinati, a traditional pasta of Basilicata and Puglia, take their name from being dragged across the board.
Pastificio Italyca makes them in Grottole (Matera) with organic durum wheat from the Matera hills, bronze dies and slow drying. The producer recommends them with tomato sauce and with greens such as turnip tops. Cooking time indicated by the producer: 18 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.
