Pasta

Bolognami Pasta represents the Italian tradition of our territory, both in Tuscany and in Umbria, it is distinguished by its shape, if it is prepared with Soft Wheat Flour or Durum Wheat Semolina, if it is dried or fresh, if in the ' dough has been added eggs or is it a mixture of only flour and water. For us Italians, Pasta is a serious matter. Each region of Italy has its own traditional pasta shapes that are perfectly associated with their own recipes and each recipe needs its own format to be perfect. In Umbria and Tuscany our traditional Pastas, mainly, are Fresh, with a dough made with Soft Wheat or Durum Wheat flour and Water, or with the addition of Eggs, in formats such as Pappardelle, Pici, Tagliatelle, the Tagliolini, the Bigoli, the Stangozzi, all at the table with a good plate of Italian Pasta from Umbria and Tuscany