Bucatini 500gr.

Pasta di Canossa


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Bucatini, a long pasta format typical of the Lazio region and known throughout the world for the recipe of "Bucatini all'amatriciana". Pasta di Canossa produces its pasta with wheat grown in the Cuniola Estate, in the Terre di Canossa in Emilia Romagna, using a semi-whole wheat (semolina) process, in such a way as to stress the pasta less during processing and giving it greater nutritional properties , greater digestibility and above all a unique taste.

Pasta di Canossa is bronze drawn and slowly dried in static cells at low temperatures, 14 hours for short pasta and 20 hours for long cuts.