Description
Tubettini: small tubes for soups, minestrone and pasta e fagioli.
The producer describes them as “minuti e versatili, protagonisti nelle zuppe e nei minestroni”. The recipe is organic durum wheat semolina and water. Native wheat varieties come from certified farms in Puglia and Basilicata; the producer, based in Altamura, bronze-draws the pasta and dries it slowly at low temperature. The semolina is laboratory-tested before processing, and the finished pasta has no mycotoxins above detection level (below 20 ppb). Cooking time 8 minutes, according to the producer. Store in a cool, dry place.
For restaurants and chefs. Tubettini are the classic choice for pasta e fagioli, pasta e ceci, minestrone and pasta e patate. Cook them in the soup for the producer’s 8 minutes, or separately for service so they keep their bite in the bowl. The 500 g pack and a 24-month shelf life give a cost-effective base for soups of the day through the colder months.
For specialty and Italian stores. Tubettini sell steadily through autumn and winter, when soups return to the weekly shop. An organic, mycotoxin-free version suits families and anyone who reads labels closely. Display them near dried legumes and stock for an easy soup bundle.
Format guidance: the 500 g pack suits kitchens and families who cook soups often. The 300 g pack suits smaller households.
Specs: 500 g, case of 14, shelf life 24 months, organic, mycotoxin-free, Puglia and Basilicata (Italy).
Allergens: gluten.
