Pasta Panarese

No one knows pasta like the Italians, and the Paranese family are no exception. They produce all their durum wheat pasta in their estate in Val d’Orcia, in beautiful Tuscany, using traditional bronze-die methods, and slow-drying the delicious pasta at low temperatures for at least 72 hours, which results in a rustic and rough pasta that beautifully absorbs water and sauces, but preserving all the organoleptic properties of the pasta.

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