€4,50 – €6,00
Special Pasta of Durum Wheat Semolina
Ingredients: DURUM WHEAT Semolina (Wheat Growing Countries: Italy and other EU countries, Milling Country: Italy), Chilli (3%).
Cooking time: about 6-8 minutes. Store in a cool, dry place.
Quantity: 250 g
| Weight | N/A |
|---|---|
| Regione | Piemonte |
| Produttore | Pastificio Artigianale Pressenda |
| Peso | 250 g, 500 g |
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Risotto with Radicchio is obtained from classic Carnaroli Rice 97% (origin of rice: Italy), radicchio 6.7%, dehydrated onion.
Net weight: 320 g
Crystalline rice created in 1964 crossing two different varieties, the Arborio and the Stirpe 136. It is mainly grown in the Novara, Pavia and Vercelli areas.
Pairings:
The Baldo has a great ability to absorb the seasonings releasing starch during cooking is recommended for the majority of rice that will be blended and creamy with a perfect harmony between the rice and seasonings, but also for pies and rice salads and being so versatile is very pleasant consumed in vegetable broth and traditional soups.
Packaging: 500 g
Carnaroli rice is an unbelievably valuable variety of superfino rice. The grain is large and about 7 mm long, elongated in shape and cerulean in color with a small central core known as “pearl”.
The taste is clear, tending to sweet, with a consistent and elastic grain even after cooking.
It was obtained in 1945 from the intersection of Vialone (with a high amylose content that guarantees an optimal texture when cooking) and the Lencino (long, coarse, and very pearled rice). It is considered by many gourmets the main rice of the cuisine.
Its fame derives from the exceptional compactness of the large and elongated grains with small core, the high amylose content close to 24% of the total starch, the excellent balance between fluid absorption capacity and low starch loss. It is ideal for risottos, timbales, rice with sauce. It does not overcook and the grain doesn’t break. For these features it is preferred in haute cuisine preparations; but even less experienced cooks can achieve great results.
The cooking time is 16-18 minutes.
Bramata flour is obtained by grinding corn (or maize) with coarse grain. The main use is polenta. The polenta bramata (typical of Bergamo) is in fact made with the yellow flour coveted. Combined with flour for bread or sweets, it makes the mixture more rustic and tasty,while it is perfect for dusting the work top and shovel when making pizza.
Net weight 500g
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