Tagliatella with Stone-milled wheat flour
Tagliatelle from Romagna prepared with pure stoneground flour and made through slow bronze die extrusion.
Ancient flour prepared only with Italian wheat that gives the pasta a unique flavour, an intense aroma and a rustic appearance.
Cooking: 3/4 min
- Strong cardboard, suitable for low temperatures
- On each bag, complete information about the product and conservation
- Product preparation tips
- Multilingual labelling, with product image and rich in technical information