Durum wheat semolina pasta<br /><br />Pasta Tirrena was born in the best terroir for the cultivation of ancient grains, thanks to the symbiosis of cool soil, mild climate and breezes from the Tyrrhenian Sea.<br />The mineral characteristics of the soil, combined with the knowledge of the Frescobaldi family, give this pasta a unique character.<br />The natural drying process of over 72 hours preserves the organoleptic qualities of the ancient grains. It is artisanal.<br />It is 100% Tuscan.<br /><br />Tirrena is a durum wheat semolina pasta. Semi-integral and not very refined, it is rich in fibre, polyphenols and vitamins. This guarantees it superior nutritional qualities and<br />high digestibility. The grain varieties used are: Senatore Cappelli, Khorasan and Evoldur.<br /><br />Tirrena is deeply connected to Tuscany. It was born on the estates of the Frescobaldi family, which has been cultivating excellence with creativity and experience, innovation<br />and tradition for more than 1000 years. The wheat is grown and milled in Tuscany. The pasta is made in Tuscany.<br /><br />From Tuscany to Tuscany.<br /><br />Ingredients: Durum wheat semolina, water. Contains GLUTEN.<br />may contain traces of EGGS, SOY and SENAPE.<br /><br />Wheat origin and place of miling: Italy (Tuscany)<br />Nutritional values per 100g<br />Energy: 1423kJ/340kcal<br />Fats: 2.5g<br />of which saturated fatty acids: 0.8g<br />Carbohydrates: 68g<br />of which sugars: 3.7g<br />Fibre: 3g<br />Protenine: 12,5g<br />Salt: 0.002g<br />
Durum wheat semolina pasta<br /><br />Pasta Tirrena was born in the best terroir for the cultivation of ancient grains, thanks to the symbiosis of cool soil, mild climate and breezes from the Tyrrhenian Sea.<br />The mineral characteristics of the soil, combined with the knowledge of the Frescobaldi family, give this pasta a unique character.<br />The natural drying process of over 72 hours preserves the organoleptic qualities of the ancient grains. It is artisanal.<br />It is 100% Tuscan.<br /><br />Tirrena is a durum wheat semolina pasta. Semi-integral and not very refined, it is rich in fibre, polyphenols and vitamins. This guarantees it superior nutritional qualities and<br />high digestibility. The grain varieties used are: Senatore Cappelli, Khorasan and Evoldur.<br /><br />Tirrena is deeply connected to Tuscany. It was born on the estates of the Frescobaldi family, which has been cultivating excellence with creativity and experience, innovation<br />and tradition for more than 1000 years. The wheat is grown and milled in Tuscany. The pasta is made in Tuscany.<br /><br />From Tuscany to Tuscany.<br /><br />Ingredients: Durum wheat semolina, water. Contains GLUTEN.<br />may contain traces of EGGS, SOY and SENAPE.<br /><br />Wheat origin and place of miling: Italy (Tuscany)<br />Nutritional values per 100g<br />Energy: 1423kJ/340kcal<br />Fats: 2.5g<br />of which saturated fatty acids: 0.8g<br />Carbohydrates: 68g<br />of which sugars: 3.7g<br />Fibre: 3g<br />Protenine: 12,5g<br />Salt: 0.002g<br />
BIO SPAGHETTO<br />Ingredients: organic durum wheat semolina, water.<br />Origin of wheat : Italy . Control body IT BIO 006, controlled operator H3214<br />Organic durum wheat cultivated in Emilia Romagna and stone milled on the hills of Emilia by an organic stone mill.<br />Slow-drying artisan pasta, suitable for full-bodied sauces.<br />Cooking time: al dente 14 min.<br />The pasta has a shelf life of 2 years after packaging.<br />Average nutritional values per 100 g of product:<br />Energy: 341 Kcal /1426 kj<br />Fats: 1.2 g. of which saturated fatty acids 0.00 g.<br />Carbohydrates: 72.7 g. of which sugars 2.2 g.<br />Fibre: 1.7 g.<br />Salt: 0.001 g.<br />
Mini Schüttelbrot. ERB Schüttelbrot is exclusively handmade, using purely natural ingredients. Crispy and light to the bite, this South Tyrolean speciality<br />goes particularly well with bacon, sausage, cheese and wine.<br />
Eggerhof South Tyrolean Blood Ribbon Noodles 330g<br /><br />Eggerhof blood ribbon noodles are considered a typical South Tyrolean speciality. Since time immemorial, blood noodles or also called Schwoasnudeln have been an old<br />tradition in South Tyrol. Prepared from ox blood and pig's blood, here you have this typical South Tyrolean farmer's speciality as ribbon noodles! Pure pleasure from the<br />South Tyrolean lowlands. Made by hand.<br /><br />Ingredients: Hard WHEAT semolina, blood of ox and pork 15%, fresh free-range eggs, water. Contains GLUTEN. Origin of the wheat: Italy. Country of milling of the wheat:<br />Italy.<br /><br />Cooking time: 10 minutes. Store in a cool and dry place.<br /><br />Average nutritional information for 100g:<br />Calorific value: 1550kJ/352kcal<br />Fat: 2,7g<br />thereof saturated fatty acids: 0,8g<br />Carbohydrates: 69g<br />thereof sugar: 3g<br />Dietary fibre: 2,8g<br />Protein: 15g<br />Salt: 1.1g.<br />
