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Without gluten
Without gluten
Truffles with oil are becoming popular condiments for adding the exotic flavor of truffles to just about anything, especially pasta, fish dishes and cheese sauces.
Located in Umbria, Italy, the Bartolini family makes some of the finest artisanal pastas we've encountered. Their process is simple but perfect: handmade with selected wheat flour and delicate Italian spring water. It is drawn through bronze to produce a pasta texture that is then dried slowly for up to 30 hours
Truffles with oil are becoming popular condiments for adding the exotic flavor of truffles to just about anything, especially pasta, fish dishes and cheese sauces.
Located in Umbria, Italy, the Bartolini family makes some of the finest artisanal pastas we've encountered. Their process is simple but perfect: handmade with selected wheat flour and delicate Italian spring water. It is drawn through bronze to produce a pasta texture that is then dried slowly for up to 30 hours.
They use a bronze to produce a pasta texture that is then dried slowly for up to 30 hours
Truffles with oil are becoming popular condiments for adding the exotic flavor of truffles to just about anything, especially pasta, fish dishes and cheese sauces.
Located in Umbria, Italy, the Bartolini family makes some of the finest artisanal pastas we've encountered. Their process is simple but perfect: handmade with selected wheat flour and delicate Italian spring water. It is drawn through bronze to produce a pasta texture that is then dried slowly for up to 30 hours
Truffles with oil are becoming popular condiments for adding the exotic flavor of truffles to just about anything, especially pasta, fish dishes and cheese sauces.
Located in Umbria, Italy, the Bartolini family makes some of the finest artisanal pastas we've encountered. Their process is simple but perfect: handmade with selected wheat flour and delicate Italian spring water. It is drawn through bronze to produce a pasta texture that is then dried slowly for up to 30 hours.
They use a bronze to produce a pasta texture that is then dried slowly for up to 30 hours
