- Rupture de stock
This typical pasta from Trapani (Sicily) has a shape that resembles small twining tubes. It is wiredrawn with bronze and then dried at low temperature. Thanks to its shape, it becomes soaked in dense condiments like fish sauces, “pizzutello” tomato sauces or “pesto alla trapanese”, a Sicilian version of the traditional Ligurian pesto.
Ingrédients: Semoule de BLÉ dur sicilien, eau mineral. Allergènes: GLUTEN.