Pizzichi
Shelf life: 24 months
Description:
Italian durum semolina pasta typical from Lazio, artisan bronze die. The gently porous surface allows retaining at most every kind of seasoning.
Preservation: Conserve in cool dry place away from direct sunlight and warm surfaces.
Use:
Cook in abundant salted water (min. 1lt per 100g), drain and dress with your preferred condiment.
Size available :
500g (1.1Lb)