Pasta extruded through bronze
Fresh pasta with ancient wheat 100% from the Apulian region
Source of fiber
5 minutes in the microwave
20-25 minutes in the oven
4-5 minutes in the pan
100% Apulian extra virgin olive oil
vegan dish
Whole what cavatellucci pasta
“A fine chickpea soup, enriched with the aroma of rosemary, accompanies our cavatellucci, made with 100% Apulian whole wheat flour. A tasty dish that warms up the coldest winter evenings”
100% Apulian whole wheat pasta, with slowly cooked chickpeas and extra virgin olive oil.
INGREDIENTS pasta: durum whole wheat semolina, water.
INGREDIENTS sauce: vegetable broth, chickpeas, carrots, parsley, cherry tomato, baking soda, salt, extra virgin olive oil.
INGREDIENTS garnish: fresh rosemary, extra virgin olive oil.
ALLERGENS: gluten.
Microwave preparation method (recommended): remove the plate from the cardboard, do not lift the protective film; place in the microwave and heat for 5 minutes at 750W. If you defrost the dish for 12-24h in the fridge cook it for 2 minutes at 750W.
Traditional oven preparation method: remove the plate from the cardboard, do not lift the protective film; preheat the oven at 180° C in convectional mode, place in the oven and cook for 20 - 25 minutes. If you defrost the dish for 12-24h in the fridge cook it for 10 minutes at 180° C.
Method of preparation in the pan: remove the plate from the cardboard, do not lift the protective film; defrost the dish in the microwave for 4 minutes at 750W; pour into a pan with very little water and sauté for 4 - 5 minutes over medium heat.