€ 10,40 for 250 g
I Tagliolini al Tartufo by Stefania Calugi are a dry egg pasta with truffle made in collaboration with the pasta factory La Campifilone.
The selected hard grains are non-GMO, cultivated, stored, and aged exclusively in the Marche region. The semolina used is extracted from the heart of the wheat, in a certified organic mill in the Marche, so as to preserve a high gluten and granulation index, to avoid stickiness and ensure strength and hold of the pasta during cooking. The eggs used come from free-range hens fed exclusively with high-quality non-GMO cereals.
Ingredients: 100% Italian durum wheat semolina, fresh eggs (33.4%), white truffle (Tuber borchii Vitt.) 1.56%.
Cooking time: 2-3 minutes
Allergens: gluten from durum wheat semolina, eggs, and soy.
Average nutritional values per 100g of product:
Energy 368 kcal / 1560 kJ
Fat 3.3 g
of which saturated fatty acids 1.1 g
Carbohydrates 68.5 g
of which sugars 1.8 g
Fiber 3.3 g
Protein 14.4 g
Salt 0.2 g
Shelf-life: 12 months
I Tagliolini al Tartufo by Stefania Calugi are a sought-after specialty that combines the rough flavor of artisanal pasta with the aroma of truffle. You can enjoy them simply with extra virgin olive oil, butter, and parmesan, with anchovies and parsley, or with mushroom-based sauces.
Storage: store in a cool, dry place
€ 10,40
for 250 g
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Tuscany
Tagliolini with Truffle 250g
