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Pici Toscani Emaremma 500g

5.60

Senator Cappelli wheat Pasta
22 minutes for a perfect “Al dente” Pasta
Great with all kinds of condiment, perfect with Ragù and agliata sauce!
3 – 4 Years

Availability: 8 in stock (can be backordered)

Pici Toscani Emaremma 500g

The pasta emaremma is unique in its kind because it comes from the wheat senator cappelli, an ancient wheat that has been on the market for over several years, thanks to its extraordinary qualities and nutritional qualities. in addition to the type of wheat, what makes emaremma one of the best Italian pasta, is the soil in which the wheat is grown. the fields of the company are in fact located in the Maremma, one of the last uncontaminated land and totally free of smog.

Pici Toscani : Pasta of Tradition

In an ideal ranking of the most representative Tuscan pasta , the pici toscsani would be on the podium, because this kind of pasta has the distinctive traits of the cuisine of Tuscany, appreciated all over the world.

How to best match pici Toscani ?

It is a kind of pasta similar to spaghetti but wider, made only with flour and water.

They are very popular in the province of Siena and they best match with Chianina ragù,  wild boar ragù and agliata sauce! ( you can find them in our ragù selection).

About The Producer:

“Emaremma” is a company born from a group of eight young farmers animated by the desire to rediscover the genuine flavors of the past and to enhance the Tuscan territory, through the cultivation of Senatore Cappelli wheat, a product of the highest quality.

The company “EMaremma” today offers among its products the pasta produced from the blown durum wheat semolina Cappelli, a product with a very high nutritional value and high digestibility.

The pasta (available in three different drawings: spaghetti, penne rigate and caserecce), is worked with a bronze drawing, a process that makes the pasta rough and porous, leaving the condiments to be retained at their best after cooking. At the end of the production the pasta undergoes a very slow drying of about 72 hours, done at medium temperatures, so that all the nutritional and organoleptic characteristics of the durum wheat semolina do not change.

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