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Dry pasta of organic flour from ancient Sicilian durum wheat Perciasacchi, obtained from the natural stone milling of La Ferté. The fusilli, drawn in bronze and dried slowly at low temperatures, are a format of pasta originating in southern Italy, now widespread throughout the boot and known in the world. Its spiral shape is ideal for retaining dense sauces, from the simplest to the richest and most typical of the regional and national culinary tradition.
Of which saturated fatty acids (gr.):
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Europe 22,00 € | USA 46,00 € | Rest of the world 46,00 €