Trenette

TN

Weight:

Cooks in: 8 minutes

Classic pasta of the Ligurian tradition, it is among the best known and appreciated especially in combination with Genoese pesto.

In the Ligurian tradition, the most typical dish featuring this format is the classic trenette with pesto, green beans and potatoes. It is a sort of symbol of Ligurian cuisine, something that brings us back to the most profound and time-honoured popular custom.

Price per kg €9.80

 wheat semolina hard.  (Allergen: gluten).

Average values ​​per 100 g of product. ENERGY 357 KCAL - 1512 KJ FAT 1.5 g of which saturated fatty acids 0.3 g CARBOHYDRATES 72 g of which sugars 2.2 g PROTEIN 12 g SALT 0.02 g

Prepared with meticulous and constant care from a durum wheat semolina dough kneaded for about 20 minutes until it is perfectly hydrated, the dough obtained is sent to the sheeter with the "kneading" system and subsequently to the calibrating rollers it finally reaches the special forming machine. Subsequently, the product is subjected to the pre-drying and medium-low temperature drying phases.

They hold up very well when cooked and guarantee excellent grip of each sauce. Ideal tasted with pesto as in the most classic Ligurian gastronomic recipe.


From €69 worth of groceries.

In 48h directly to your home.

Buy serene you can reconsider.

Buy "smart", what you want in the quantities you want (even bottles).

0183780398 - ordiniprodotti@laportadeisapori.it

Italian DURUM WHEAT SEMOLINA PASTA

Prepared with meticulous and constant care from a dough of durum wheat semolina worked for about 20 minutes until it is perfectly hydrated, the dough obtained is sent to the sheeter with the "kneading" system and then to the calibrating rollers and finally reaches the special forming machine .

Subsequently, the product is subjected to the pre-drying and medium-low temperature drying phases.

use it like this

Ideal with many types of seasoning.

To be tasted with pesto as in the most classic Ligurian gastronomic recipe, or with Extra Virgin Olive Oil, butter or with Ligurian sauces and recipes in general. .

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