Description
Thin dried tagliolini that the producer pairs with fresh fish.
Pastificio Italyca makes them in Grottole (Basilicata) from organic durum wheat grown on the Matera hills, using bronze dies and slow drying. According to the producer, they are versatile and suit tomato sauces as well as fresh fish. Cooking time indicated by the producer: 11 to 12 minutes.
For restaurants and chefs. Tagliolini with clams, with prawns and lemon, or with fresh tomato and basil are light first courses that plate well as a twisted nest. Finish them in the pan with the sauce briefly, since thin ribbons absorb liquid fast. As a dried pasta they keep in dry storage, with no daily production of fresh ribbons.
For specialty and Italian stores. Thin ribbons are an occasion purchase for seafood dinners and holiday menus. Shoppers buying clams, prawns or bottarga have a natural reason to add a pack. The artisan origin and organic wheat set them apart from industrial noodles.
Specs: 500 g, case of 10, shelf life 36 months, organic, Basilicata (Italy).
