Description
Strozzette, a short twisted shape the producer pairs with legumes.
They are made by Pastificio Italyca in Grottole, in the Matera hills, from organic local durum wheat, bronze-drawn and slowly dried. The producer considers the shape particularly suited to legumes. Cooking time indicated by the producer: 10 to 11 minutes.
For restaurants and chefs. Use them in pasta e ceci, pasta e fagioli or with lentils and sausage, dishes that give a menu a home-cooked southern note at low food cost. Cook them in the legume broth for the last minutes so they take on its flavour. They fit vegetarian and vegan dishes built on pulses.
For specialty and Italian stores. Strozzette are a less familiar shape, so they appeal to shoppers who like to try something new. Legume buyers are the natural audience, and the pairing is quick to explain. The organic claim and the Basilicata origin give staff a short story to tell.
Specs: 500 g, case of 15, shelf life 36 months, organic, Basilicata (Italy).
