Итальянская диета 2022 из твердой пшеницы Премиум-Качества веганская паста «спагитти» Fileja красный лук формат 100%
- Категории: Pasta >>>
- Поставщик: Gallo,Samanta
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Характеристики
Product Description
Fileja red onion
Fileja belong to the most ancient Calabrian tradition and could be considered the founders of the pasta that spread in all regions of Italy from Calabria. Prepared with a mix of semolina and water, they are modeled around to a thread of zinc and seasoned with rich sauce of goat, steer or pig.
Instruction for use:
1. Bring 1 gallon of water to a boil.2. If desired, add 1 Tbsp of coarse sea salt to the boiling water.
3. Add pasta to the boiling water and stir occasionally with care.
4. Cook, uncovered, 16 to 18 minutes or until " al dente".
5. Once cooked, drain in a colander. Do not rinse.
6. Serve immediately with your favorite sauce. Enjoy.
Parameter | kilocal | kilojoul | protein | carbohydrates/of wich sugars | fat/satured fat | salt |
Value | 359 | 1525 | 12.50 g | 74.52 g / 3.1 g | 1.22 g / 0.17 g | 0.021 g |
Company Profile
Genuine products and made according to the most ancient Calabrian tradition
The Rosy and Romano food is a company with 30 years of experience specialized in the production and marketing of extra virgin olive oil 100% Italian of first quality.
With two offices, one in New York managed by Girolamo Rosi who deals with sales on the American market and one in Vibo Valentia, a small town in the center of Calabria managed by Salvatore Romano who deals with the European market, which they follow with great care and devotion, all the various processes from the olive harvest to the final sale. Our extra virgin olive oil is produced exclusively from olives grown and harvested in Calabria, from organic plantations, keeping the plants under strict control all year round. Subsequently they are ground and processed 18 hours from the time they are harvested, keeping the organoleptic properties of the final product unaltered. From 1990 our company made and marketing extra virgin olive oil guaranteed by our plantations.
With two offices, one in New York managed by Girolamo Rosi who deals with sales on the American market and one in Vibo Valentia, a small town in the center of Calabria managed by Salvatore Romano who deals with the European market, which they follow with great care and devotion, all the various processes from the olive harvest to the final sale. Our extra virgin olive oil is produced exclusively from olives grown and harvested in Calabria, from organic plantations, keeping the plants under strict control all year round. Subsequently they are ground and processed 18 hours from the time they are harvested, keeping the organoleptic properties of the final product unaltered. From 1990 our company made and marketing extra virgin olive oil guaranteed by our plantations.
We have the capacity of an average of 120000 quintals of olives. We use a type of cold extraction over continuous period ,
extractions occur in two phases that give the oil a unique flavor and aroma that only a genuine product can give. Its rich
properties antioxidants and aromas that make the perfect oil and adequate in all dishes of the Mediterranean diet.
In addition to our oil, we have shareholdings with other manufacturing companies in the food sector, such as pasta, ready-made
sauces and toasted bread, also here we follow the food chain of products, to give the best and the best specialties that our
region offers.
extractions occur in two phases that give the oil a unique flavor and aroma that only a genuine product can give. Its rich
properties antioxidants and aromas that make the perfect oil and adequate in all dishes of the Mediterranean diet.
In addition to our oil, we have shareholdings with other manufacturing companies in the food sector, such as pasta, ready-made
sauces and toasted bread, also here we follow the food chain of products, to give the best and the best specialties that our
region offers.
Why Choose Us
The history of pasta is linked to the Arab domination of Sicily. It was 1154 when the geographer Edrisi mentioned a flour food in the form of threads, the triyah prepared in trabia (today's Palermo). From Sicily the pasta thus prepared was then exported to the continent. And this is how we make our pasta, using the old world method, cutting it with a bronze die to create a structured surface that adheres stronger to all your favorite sauces.
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