Spaghettone di Canossa are made from 100% Italian durum wheat grown on the Cuniola estate in the province of Ferrara. The origins of this pasta format are interwoven in the Arab culture of the 9th century and then appear in documents about Sicily, Sardinia and Liguria from the 12th century onwards. What makes Canossa spaghetti special is the semi-integral processing of the durum wheat to obtain a semolina with high organoleptic properties and very high digestibility.
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
Fish-based sauces are ideal for spaghettoni. Elegantly served in a Parmigiano Reggiano spaghetti bowl, they will be the stars of lunch and dinner.
Cooking time: Cook in boiling water for 9-10 minutes.
Storage: In order for the product to last 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.
