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Latini Pasta Fusilli 1lb
: :Latini Pasta is Possible Italy's best pasta. To be eaten for its own taste, like flavorful bread. Carlo Latini: Grows and mills his own durum grain. Bronze dies are used to shape the pasta which gives it a rough texture to hold sauces better.
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Farro
: :The Farro (Triticum Dicoccum) is a very nutritious food; it satisfies your daily allowance of fibers, gives energy and has a preventive funcion for every kind of indisposition. Farro dry wheat is an unhybridized form of wheat, with a hearty, nutty flavor, that has been grown throughout Europe for centuries. Whole grain farro appears most often in soups or stews and can be used as a side dish of 'farrotto', a recipe that is cooked in the manner of risotto. Wonderful as a foundation for ...
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Penne, 1.1 LB Italian Size Pack
: :On their farm in the Marche region near Ancona, Carlo and Carla Latini grow special clones of rare wheat that allow them to produce pasta of unrivaled taste and texture. This pasta, known by its red box, is produced in small batches using traditional methods. Latini pastas are bronze-died, then dried at special low temperatures that allow the wheat to retain much of its nutritional value. To make what Carlo Latini considers 'pasta,' he chose to use the old-fashioned techniques of master Italian pasta makers. ...
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Senatore Cappelli Penne from Abruzzese Artisan Carlo Latini 500g
: :On their farm in the Marche region near Ancona, Carlo and Carla Latini grow special clones of rare wheat that allow them to produce pasta of unrivaled taste and texture. This pasta, known by its red box, is produced in small batches using traditional methods. Latini pastas are bronze-died, then dried at special low temperatures that allow the wheat to retain much of its nutritional value. Latini's Senatore Capelli (in the blue box) is a special wheat clone that was originally discovered by Nazareno Strampelli, ...
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CRANBERRY ( BORLOTTI ) BEANS,12oz Bag
: :Cranberry Beans (Phaseolus Vulgaris) are related to the Kidney Bean (Phaseolus Vulgaris). Cranberries are like the Pinto Bean but reversed in color with pink skin and maroon mottling. They are somewhat plumper than the Pinto and are about 1/2 inch long. The bean has a sweet, mild flavor and is also referred to as a 'borlotto', 'crab eye', 'roman', 'romano', 'rosecoco' or 'saluggia' bean. The beans may be interchanged in recipes wherever Borlotti or Saluggia Beans are required. Like their Mexican and Italian cousins (Pinto ...
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ORZO, BLACK BEAN, 12oz Bag
: :Orzo is made with durham wheat flour (Semolina) which makes it a pasta. The Orzo is 1/3 inch long and rice-shaped. The toothy, firm texture and subtle flavors lend its use to many different applications. Orzo maintaines its shape but its color dulls slightly when cooked. Traditionally, Orzo has been used with rice to make pilafs. Orzo, like many pastas, has become a flexible and versatile ingredient. Orzo in Italian this means 'barley.' Because pasta does not contain any barley, the name is most likely ...
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12 oz. Vino Rosso Linguini Pasta
: :Rossi Pasta Vino Rosso Linguini. 4.00mm wide. Cooks quickly, in about 2 1/2 to 4 minutes. Made with Cabernet Sauvignon. You'll enjoy the subtle flavor and pretty rose color. Delicious with beef tips. One 12 oz. package.
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Tomoshiraga Somen Noodles
: :A delicate Japanese noodle made from white wheat-flour. Somen noodles are thin and come tied into bundles with decorative paper. Prized for their fine texture, somen are often served cold in salads, and are at their best in simple broths.
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Dal With Chaunk - a creamy lentil side dish with spice garnish
: :When topped with our mix of fennel, mustard seed, turmeric and chilies, these imported split lentils offer a taste of India.
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Chitarra
: :Rustichella d'Abruzzo ('little rustic thing from Abruzzo') is a throwback to a simpler time. Made by artisans in Italy's Abruzzo region, just east of Rome, the chitarra is shaped in bronze dies and dried slowly in warm rooms. The process carefully preserves the pasta's durum wheat character, and produces a porous surface. Italian for 'guitar style,' this Abruzzan specialty is cut on a stringed instrument called a chitarra that yields a four-sided, thin strand. Toss with tomato, basil, and pepperoncini.
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