Pasta, bread and related

-Linguine. 500 g package. 100% Italian durum wheat semolina pasta, bronze-drawn and slowly dried at low temperatures, this recipe for a very tasty evergreen pesto is with arugula, pine nuts, and parmesan. To understand the work that goes into making a packet of Linguine , you need to follow the entire production process. A truly captivating production, which is different from the previous year and whose supply chain is guaranteed for artisanal pasta , produced and processed within a 10 km radius of the company, 100% Lucanian. We start with ploughing in August and get to the harvest in July. Once ready, the grain is threshed and transported to the storage silo to then be carefully processed in the mill. At this point, the semolina is ready for processing within the pasta factory. The process involves kneading the dough and passing it through bronze dies , which, in addition to giving the pasta its ideal roughness, enhances its flavor and makes it uniform. Drying follows at 40°C, which lasts from 14 to 34 hours, depending on the different formats. Slow drying at low temperatures leaves the organoleptic characteristics of the semolina unchanged and enhances the unique characteristics of the finished product. Italian wheat linguine is absolutely versatile and lends itself to recipes with a seafood flavour such as linguine with scampi, linguine with fish in foil, but also with pesto and not just the traditional preparation with vegetable variations.

-Preparation time: Two days. Ingredients on the label: Durum WHEAT semolina, water. Allergens: Wheat. Average nutritional values per 100 g: Energy 1440 kJ/340 kcal, Fat 0.73 g of which saturated fatty acids 0.10 g, Carbohydrates 71.70 g of which sugars 2.4 g, Fiber 1.9 g, Protein 12.92 g, Salt < 0,1 g. Cooking time: 9-11 minutes. Storage: Store in a cool, dry place out of sunlight. Suggested pairings: Enjoy with a good white sauce of mussels or fresh vegetables and garden herbs, with a lemon and pecorino sauce, to prepare a nice seafood carbonara but also for a refined first course with lobster. Region: Basilicata.

-Lasagne curly “mom’s Lasagna.” 500 g package. 100% Italian durum wheat semolina pasta. Bronze-drawn and slow-dried at low temperature, artisanal Italian pasta. Curly lasagna is perfect for making a rich baked pasta dish excellent with either a meat or vegetable ragout, try it stuffed with scamorza cheese and zucchini in the rolled version and arranged like roses in the oven dish!
To understand the work that goes into making a pack of lasagna , you need to follow the entire production process. A truly gripping production. Which is different from the previous year and whose supply chain is guaranteed for artisanal pasta . Produced and processed within a 10 km radius of the company, 100% Lucanian. We start with ploughing in August and get to the harvest in July.
Once ready, the grain is threshed and transported to the storage silo to then be carefully processed in the mill. At this point the semolina is ready for processing within the Pasta Factory. The process involves kneading the dough and passing it through bronze dies , which, in addition to giving the pasta its ideal roughness, enhances its flavor and makes it uniform.
Drying follows at 40°C, which lasts from 14 to 34 hours, depending on the different formats. Slow drying at low temperatures leaves the organoleptic characteristics of the semolina unchanged and enhances the unique characteristics of the finished product.

-Preparation time: Two days. Ingredients on the label: Durum WHEAT semolina, water. Allergens: Wheat. Average nutritional values per 100 g: Energy 1440 kJ/340 kcal, Fat 0.73 g of which saturated fatty acids 0.10 g, Carbohydrates 71.70 g of which sugars 2.4 g, Fiber 1.9 g, Protein 12.92 g, Salt < 0,1 g. Baking: 40-50 minutes in the oven. Storage: Store in a cool, dry place out of sunlight. Suggested pairings: A special format reminiscent of the homemade pasta made by mothers or grandmothers on Sundays, great for preparing a rich and important dish or for a nice lunch with friends. To great effect rolled, stuffed and au gratin in the oven. Enjoy them with béchamel sauce, roasted ham, peas, pecorino and grana cheese or stuffed with sausage, turnip greens and a nice aged or smoked cheese. Region: Basilicata.

‘-100% Italian durum wheat semolina pasta. 500 g package. Bronze drawn and slowly dried at low temperature. To understand the work that goes into making Saluzzi pasta, you need to follow the entire production process. A truly captivating production, each year different from the previous, whose supply chain is guaranteed to produce 100% Lucanian pasta, produced and processed within a 10 km radius of the company. We start with ploughing in August and get to the harvest in July. Once ready, the grain is threshed and transported to the storage silo to then be carefully processed in the mill. At this point, the semolina is ready for processing within the pasta factory. The process involves kneading the dough and passing it through a bronze die, which, in addition to giving the pasta its ideal roughness, enhances its flavor and makes it uniform. Drying follows at 40°C, which lasts from 14 to 34 hours, depending on the different formats. Slow drying at low temperatures leaves the organoleptic characteristics of the semolina unchanged and enhances the unique characteristics of the finished product.

-Preparation time: Two days. Label ingredients: durum wheat semolina, water. Allergens: Wheat. Average nutritional values per 100 g: Energy 1440 kJ/340 kcal, Fat 0.73 g of which saturated fatty acids 0.10 g, Carbohydrates 71.70 g of which sugars 2.4 g, Fiber 1.9 g, Protein 12.92 g, Salt < 0,1 g. Cooking time: 14-16 minutes. Storage: Store in a cool, dry place out of sunlight. Suggested pairings: Protagonists of the Lucanian tradition, orecchiette is a must for a first course with seasonal vegetables and a good, flavorful, aged cheese. Region: Basilicata.

‘-100% Italian durum wheat semolina pasta. Bronze drawn and slowly dried at low temperature.
To understand the work that goes into making Saluzzi Farm pasta, you need to follow the entire production process. A truly captivating production, each year different from the previous, whose supply chain is guaranteed to produce 100% Lucanian pasta, produced and processed within a 10 km radius of the company. We start with ploughing in August and get to the harvest in July. Once ready, the grain is threshed and transported to the storage silo to then be carefully processed in the mill. At this point, the semolina is ready for processing within the pasta factory. The process involves kneading the dough and passing it through a bronze die, which, in addition to giving the pasta its ideal roughness, enhances its flavor and makes it uniform. Drying follows at 40°C, which lasts from 14 to 34 hours, depending on the different formats. Slow drying at low temperatures leaves the organoleptic characteristics of the semolina unchanged and enhances the unique characteristics of the finished product.

– Size: 500g pack. Preparation time: Two days. Ingredients on the label: Durum WHEAT semolina, water. Allergens: Wheat. Average nutritional values per 100g: Energy 1440 kJ/340 kcal. Fat 0.73g (of which saturated fatty acids 0.10g), Carbohydrates 71.70g (of which sugars 2.4g), Fiber 1.9g, Protein 12.92g, Salt< 0.1g. Cooking time: 9-11 minutes. Storage: Store in a cool, dry place away from sunlight. Recommended pairings: Pair with any type of sauce, these spaghetti are also excellent with simple sauces that bring out all the goodness of the pasta. Region: Basilicata.

Recipe: Spaghetti with Bottarga and Lemon
Ingredients: 1 clove of garlic, 1 unwaxed lemon, tuna bottarga, parsley, spaghetti. In a large, high-sided pan, sauté the garlic, add the powdered bottarga, cook for a minute, and then turn off the heat. Cook the spaghetti al dente, pour it into the pan with a little of the cooking water, add the juice of half a lemon (or a small lemon), the chopped parsley and the lemon zest, and sauté. Before serving, add a drizzle of Turan extra virgin olive oil from Saluzzi Farm and a sprinkling of bottarga.

‘-100% Italian durum wheat semolina pasta. Bronze drawn and slowly dried at low temperature. 500g pack. To understand the work that goes into making Saluzzi Farm pasta, you need to follow the entire production process. A truly captivating production, each year different from the previous, whose supply chain is guaranteed to produce 100% Lucanian pasta, produced and processed within a 10 km radius of the company. We start with ploughing in August and get to the harvest in July. Once ready, the grain is threshed and transported to the storage silo to then be carefully processed in the mill. At this point, the semolina is ready for processing within the pasta factory. The process involves kneading the dough and passing it through a bronze die, which, in addition to giving the pasta its ideal roughness, enhances its flavor and makes it uniform. Drying follows at 40°C, which lasts from 14 to 34 hours, depending on the different formats. Slow drying at low temperatures leaves the organoleptic characteristics of the semolina unchanged and enhances the unique characteristics of the finished product.

-Format: 500g pack. Preparation time: Two days. Ingredients on the label: Durum WHEAT semolina, water. Allergens: Wheat. Average nutritional values per 100g: Energy 1440 kJ/340 kcal, Fat 0.73g (of which saturated fatty acids 0.10g), Carbohydrates 71.70g (of which sugars 2.4g), Fiber 1.9g, Protein 12.92g, Salt < 0,1g. Cooking:14-16 minutes. Storage: Store in a cool, dry place out of sunlight. Suggested pairings: Typical pasta from the Lucanian culinary tradition, excellent with a rich meat sauce, sausage and pecorino cheese; try the recipe that goes back to tradition, with sautéed turnip greens, chili peppers and garlic, simple and tasty. With an extra kick with a sausage, ricotta and pecorino cheese sauce and a pinch of chili pepper. Region: Basilicata.