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Net weight:
Made with cow's milk and aged for over 12 months, it has a very firm dry texture, marked by Tyrosine crystals. Made following rigorously traditional methods of cooked pressed pasta and long maturation.
Approximately 240-270 grams wedge, vacuum-packed.
Net weight:
Made with cow's milk and aged for over 12 months, it has a very firm dry texture, marked by Tyrosine crystals. Made following rigorously traditional methods of cooked pressed pasta and long maturation.
Approximately 240-270 grams wedge, vacuum-packed.
