Certified organic farming
Small business or farm
Coming from National parc of the Majella
Pasta made from exclusively Italian organic durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication.
Did you know ?
Tagliatelle Rigate are THE shape by EXCELLENCE for the sauce known as Sauce Bolognaise or Ragù (meat stew). The Tagliatelle are in this case "rigate" ie grooved, the perfect surface to retain the meat sauce. So you have the perfect combination of dough and sauce that will adhere to the dough. (And in no case the Bolognese is combined with Spaghetti, moreover you will notice that the sauce remains on the plate and does not adhere to the spaghetti, quod erat demonstrandum!)
Data sheet
The perfect match:
Certified organic farming
Family business or farm
PDO : Protected Designation of Origin
Product likely to be suitable for a vegetarian or vegan diet
Family business or farm
PDO : Protected Designation of Origin
Favorite or award-winning product
Sustainable agriculture or organic farming conversion
Family business or farm
Gluten free
Sustainable agriculture or organic farming conversion
Family business or farm
Quality wine with controlled geographical denomination
Small business or farm
Coming from National parc of the Majella
Certified organic farming
Small business or farm
Coming from National parc of the Majella
Certified organic farming
Small business or farm
Coming from National parc of the Majella
Certified organic farming
Small business or farm
Coming from National parc of the Majella
Pasta made from exclusively Italian organic durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication.
Did you know ?
Tagliatelle Rigate are THE shape by EXCELLENCE for the sauce known as Sauce Bolognaise or Ragù (meat stew). The Tagliatelle are in this case "rigate" ie grooved, the perfect surface to retain the meat sauce. So you have the perfect combination of dough and sauce that will adhere to the dough. (And in no case the Bolognese is combined with Spaghetti, moreover you will notice that the sauce remains on the plate and does not adhere to the spaghetti, quod erat demonstrandum!)
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