Pici a Matassa 500g
Antico Pastificio Morelli 1860
From Tuscany, all the taste of the peasant tradition: Pici a matassa are a kind of hand-made pasta typical of the south of Tuscany. The recipe, water and flour, and the simplicity in the preparation, hand-made to make a very thick spaghetti, make them unique. Since dried at a low temperature while cooking, this rich and nutritious pasta releases an intense flavour of wheat. Since bronze drew, it’s rough and porous at sight and able to absorb better the sauces.
Excellent with game ragout, with sausage and mushroom sauce or with “Spilinga ‘Nduja”, but also with only very little extra virgin olive oil to appreciate more the perfumes and the genuine flavours of once.
- Weight: 500g
- Region: Tuscany
- Ingredients: Durum wheat semolina, water
- Storage temperature: 18 - 20° C
- Storage: Store in a cool and dry place, protect from light
- Shelf-life: 36 months
- Preparation: Cooking time 6-8 minutes
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Tuscany
Olive oil, wine, truffle and other culinary delights make up the excellence of Tuscan gastronomy. From the Tyrrhenian sea to the Apuan Alps, there are plenty of itineraries for anyone who wants to combine cultural attractions and natural beauty to discover the taste of Tuscany, a region renowned for its prosperity in food and wine products, so close to art and traditions.
Antico Pastificio Morelli 1860
The old Morelli pasta factory is a family run business founded in 1860. Today, after five generations, the Morelli brothers, Lucia, Antonio, and Marco, carry on the family tradition. After many years of using wheat germ, the old Morelli pasta factory obtained pasta with an extraordinary and unmistakable taste.
A pasta made with the best groats slowly worked with crafted technics. The wheat germ is re-incorporated in the processing cycle to give the pasta a unique flavour from the past.