Pennone di Canossa was born from the need to create a pasta that could hold more sauce than the traditional format. The hole is larger on average in this format than in the others, and the width of the diagonal cut allows for better absorption of the sauce. The semi-integral processing of the semolina, obtained exclusively from durum wheat, leaves an additional bran layer compared to traditional semolina, which makes Canossa pasta particularly digestible. Finally, bronze drawing gives the pasta colour, consistency and a special roughness that allows it to absorb sauces better.
Ingredients
Durum wheat semolina, water. May contain soy, egg, mustard
Nutritional information
Average nutritional information per 100g
Energy | 1470 kJ / 347 kcal |
Fats | 1,1 g |
thereof saturated fatty acids | 0,2 g |
Carbohydrates | 67 g |
| thereof sugar | 3,2 g
|
| Fibre | 4,2 g |
Protein | 15 g |
| Salt | 0,04 g |
PASTA DI CANOSSA
Responsible food business operator: PASTA CUNIOLA SRL. Headquarters and factory: Via Santo Stefano, 11 - 40125 Bologna Italy.
Pasta di Canossa is produced in the area of San Martino di Ferrara, near the Cuniola estate, using only durum wheat grown here. For more than a century, the Canossa family has taken care of these lands and the pasta factory near the estate is a decision of commitment and passion that has become synonymous with 0 km quality.
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Tips
The pennone is ideal for all sauces, from the simple but tasty tomato sauce to the richer and tastier ragout.
Cooking time: Cook in boiling water for 12-13 minutes.
Storage: To keep the product long and retain its flavour, we recommend storing it in a cool, dry place away from sunlight. Do not store in the refrigerator. Do not expose to water.
