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Fresh Tonnarelli Bolognami

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Fresh Tonnarelli Bolognami
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18.00 €
Ex Tax: 17.31 €
  • Stock: Available
  • Reward Points: 18
  • Product Code: 2018
Bolognami Bolognami

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Description

The Tonnarelli Fresh Bolognami are made with water, Tuscan durum wheat semolina, egg and salt. Typical pasta of the Roman culinary tradition, originally from Lazio, Tonnarelli are usually made fresh and in a strictly artisanal manner, as per good peasant culture. It is not clear where the name Tonnarello comes from, perhaps from a declination of the Molise dialect relating to Pasta alla Chitarra, however it matters little. What is important, however, is their great goodness, especially made with Caio e Pepe prepared with Pecorino Romano or Toscano D.O.P. which gives it a unique flavor and aroma, but they are also special with all the sauces of the vast tradition of Roman cuisine. All this to offer a superior quality product, rich in flavors and aromas.

Product Info Sheet
Cooking Time 22 Min
Manufacturing Made in Umbria, Italy
Conservation The product must be placed immediately in the Refrigerator upon arrival. If not used within 48 hours it must be placed in the Freezer
Packaging Packaged in a Protected Atmosphere, Delivered in a Refrigerated System
Pairing Advice
Pairing Perfect with the Cacio e Pepe sauce, excellent with all the other sauces of Roman cuisine
Product Ingredients
Ingredients Type 00 durum wheat flour, water, egg white 2.5%, extra virgin olive oil, dusted with rice flour
Average Nutritional Values for 100g
Energy 1063KJ - 266Kcal
Fats - Fatty Acids 2g - 0,4g
Carbohydrates - Sugars 52g - 1,6g
Proteins 8,8g
Salt 0,10g

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Bolognami® pays close attention to all this, our labels show all the product data required by law and further information on it that may be useful to you. Inside the product sheet on BOLOGNAMI.COM, as you may have noticed, there are all the information that can allow you to make an informed choice and use. If you want more information do not hesitate to contact our customer service, also via the WhatsApp link above.

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