Tagliatelle Organic Pasta "Classica"- Capoccia Bio

Stone-milled Durum Wheat

Package of 500 g

€4.30
Tax included 3 working days in Italy
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Capoccia Bio has its roots in the early 1900s, when Cesare Capoccia moved to Morano Osteria, a hamlet of Gualdo Tadino, and began cultivating the Umbrian land with passion. The company has grown with the family, passing from generation to generation.

Today, under the guidance of Gabriele Capoccia, the company has embraced organic methods, recovering ancient local crops. With the support of his parents, Cesare and Laura, who oversee the nutritional aspects of the products, Capoccia Bio follows a complete production cycle, handling all stages directly: from cultivation in the fields to milling with a slow-rotation stone mill, to processing in a bakery-laboratory where they produce bread, flours, legumes, cereals, pizza bases, focaccia, crescia, and pasta, all strictly organic.

Between the Umbrian soil and the consumer's table, there are no intermediaries: just healthy, sustainable, and authentic products.

A great classic of Italian cuisine: The Tagliatelle are made with durum wheat semolina, produced from a mix of organic durum wheat grown on Capoccia Bio's land. The semolina is ground with a slow-rotation stone mill, preserving all the nutritional properties of the wheat thanks to the use of flint grinding stones.

The pasta is bronze-extruded, creating a rough and porous texture that better holds sauces, and dried at low temperatures, maintaining its flavor and quality. Coming from an internal and certified organic supply chain, it guarantees complete control over every stage of production, resulting in a healthy and genuine product without chemical treatments.

ALLERGENS:

Contains Gluten.

COOKING TIME:

7 - 9 min.

Data sheet

Energy value
357 kCal
Fat
1.5 g (saturated fats 0.3 g)
Total Carbohydrate
73.6 g (sugars 3.5 g)
Protein
10.9 g
Dietary fibre
3.0 g
Salt
0.01 g
Package
500 gr

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