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Alberto Poiatti

Long pasta, pastina (soup pasta) and short pasta

Food Sicilia (ITALY)

It satisfies the highest taste expectations

“Looks beautiful, smells delicious, tastes wonderful”

A plate of pasta tastes good and it's great for the spirit as well. Pasta, indeed, contains tryptophan, an amino acid that turns into serotonin, the hormone of happiness. This is why eating pasta gives you a sense of satisfaction and relax.


When making his pasta, Alberto Poiatti pays particular attention to choosing the best wheat. An essential aspect is taking care of the average protein content of wheat, which allows pasta to have the right texture, prevent overcooking and blend perfectly with the sauce.
In order to give pasta the above qualities, the percentage of protein must be at least 13%. To obtain this, the mix of Sicilian wheats is enriched with fine Italian, European and Extra European wheat.


A red packaging indicates the line of the most popular and classical shapes, those that really can't be missing in the kitchen.

Alberto Poiatti: Long pasta, pastina (soup pasta) and short pasta alberto poiatti

LA NOSTRA SELEZIONE..

Alberto Poiatti product range is really wide, both for long pasta shapes (capellini (angel hair), spaghetti and spaghettoni, bucatini, linguine, fettuccine and maccheroncelli) and short pasta shapes (ditalini, cornetti, conchigliette, anelli siciliani (Sicilian pasta rings), gnocchi sardi (Sardinian gnocchi), lumache, gnocchi, penne (quills) and mezze penne, pennoni, zitelli, caserecce, cavatappi).

And pastina (soup pasta) isn't missing: pinoli, fili d'oro, stelline, anelline, tubettini, perline piombino and corallini.


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