€4,30 inc. VAT
When the Greeks founded Naples in VIII Century BC, they adopted a dish prepared by the natives, a sort of pasta made with barley-flour and water and dried in the sun which they called “macaria” very close to what today is called “maccheroni”. There are references to pasta in Roman times starting in the III century b.C.; following this, in Cicerone’s works dating to the 1st Century b.C. we find him writing about his passion for “laganas” that were sheets of pasta made with wheat flour and water, very similar to what today we call “lasagna”.
|Dimensioni||8 × 15 × 23 cm|
durum wheat semolina, water, dry dehydrated tomato (2%), dehydrated spinach (2%)
Cut the salad type tomatoes in cubes in to a large bowl, add a generous sprinkle of Pecorino Romano grated cheese, Extra virgin Olive oil, a clove of garlic cut in half and basil leaves. Leave in the fridge for around 8/10 hours. One hour before cooking the pasta, take the bowl out of the fridge and remove the garlic. When the Tricolore Wheels are cooked drain them well and add to the tomatoes, mix briskly and serve.
Pasta contains considerable amounts of minerals such as magnesium, iron, calcium, potassium, zinc, selenium and manganese.
520 g / 18.3 Oz
500 g / 17.6 Oz