Pasta
Basilicata
Organic
Traditional Italian
Vegan
Vegetarian
Classic Italian
Pastificio ItalycaTagliolini 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.
Specs 500 g, case of 10, shelf life 36 months, organic, Basilicata (Italy)
Allergens gluten (durum wheat)
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)
Allergens gluten (durum wheat)
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.
Case of 10 × 500.
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.
Specs: 500 g, case of 10, 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.
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