Favuzzi Orecchiette Bronze Die Pasta, 500g

Description

We use premium bronze casts to impart to our pasta a lovely porous texture, to which sauces stick more easily. To achieve a classic al dente consistency, our artisanal pasta undergoes a slow drying process at 30°C for 12 to 20 hours, depending on thickness. This ensures the centre of the pasta stays firmer and doesn’t cook as much once plunged into boiling water. Thanks to this consistency, your pasta dishes will be a success, every time.

Uses

Orecchiette is most commonly served with a pasta sauce, vegetables or a simple olive oil and garlic mixture. It is also popularly used in pasta salads and casseroles.

Distinctives attributes

The difference is obvious when our product is compared to mass produced pasta, extruded in Teflon casts: they are shiny and smooth, which means the sauce can't coat the pasta and ends up at the bottom of the plate instead.

Our pasta is produced in one of Italy's purest, most pollutant-free areas: the mountains of the Antola natural reserve. It is made with spring water that also comes from the reserve and glyphosate-free Italian durum wheat semolina of the highest quality.

Artisan

The Minaglia brothers have been making artisanal pasta for over 30 years in their hometown of Montoggio, located in the Apennine mountains near Genoa, Italy, a remarkably beautiful region just a short distance from the Antola nature park. Using only their artisanal expertise and guaranteed 100% Italian ingredients, such as pure spring water and locally grown durum wheat semolina, Paolo and Francesco strive to preserve the centuries-old regional tradition of extruding pasta in bronze casts. They are ranked among the world's top specialty Ligurian pasta makers, earning international accolades with their delicious, unparalleled products.

Origin

Montoggio, Liguria, Italy.

History and anecdotes

Orecchiette pasta has been a staple of Italian cuisine for centuries. The pasta's name literally means "little ears" in Italian, due to its distinctive shape. It is usually made with durum wheat semolina and water, although some variations include other ingredients like eggs or oil. The pasta's origins can be traced back to the southern Italian regions of Apulia and Campania.