€ 3.20 EUR
Strozzapreti are made with a mix of ancient wheats: Timilia, Senatore Cappelli and long spelt. This pasta has a distinct wheat flavor and under the tooth is full-bodied and rough. The semolina of the ancient grain is ground stone from Chianti’s short food supply chain, in Tuscany. One of the legends created to explain the origin of the name Strozzapreti goes back to the tradition according to which women in Romagna made this type of pasta to offer it to the parson, meanwhile their husbands, obviously of a more anticlerical extraction, wished the parson to choke himself while he was eating that soup.
In a large pot put one liter of water every 100 grams of product to be cooked; add big salt (about 10-12 grams per liter); bring it to boil; lower the pasta and cook it for the time indicated (9-10 minutes). Drain it and season to taste. Excellent pasta, to combine with substantial and tasty sauces like boar ragout, or with a trevisano red radish and ricotta cheese for vegetarians.
Producer: Antico Pastificio Morelli 1860
Ingredients: Tuscan durum wheat semolina (variety: Senatore Cappelli, Timilia and long spelt), water. There can be traces of eggs, fish and products derived from mollusks
Storage conditions: Store in cool and dry conditions
Shelf-life: 36 months from the production date
The ancient Morelli pasta factory, is a family run business founded in 1860. After five generations, today are the Morelli brothers, Lucia, Antonio and Marco to carry on the family tradition. After many years of careful improvements, the Morelli pasta factory produces pasta slowly working groats with crafted technics during which the wheat germ is re-incorporated in... Read more