Pasta

PASTA IS AVAILABLE IN SO MANY DIFFERENT SIZES AND SHAPES

It is important to be familiar with the different types of Pasta...

            ...if you want purchase the quantity, quality and type of pasta or pasta ingredients that better satisfy your needs.

When shopping for Pasta, there are several details that need to be considered. 
First of all, you will have to decide what type of Pasta, such as dried, fresh or homemade Pasta, you want to use for the item you are making. 
Also, you must consider the size and shape of the pasta and which varieties will go best with the sauce or dish you are preparing.

infact. 

GATHERS A LARGE 
VARIETY OF PASTA AS SYMBOL OF THE LOCAL GASTRONOMY CULTURE:

“cavatelli”, “fusilli”, “strozzapreti”

.........................

Those shapes are typical of the region cuisine that made of
Taste & Simplicity its winning ingredients.

 

To do so, infact. relies on the knowledge and the great experience of its Pasta supplier Lucanella.
 

 
Lucanella is located in Chiaramonte, South of Basilicata, in the heart of the Pollino National Park. 

The artisan company was established by three young men driven from their strong desire to 
preserve old, local traditions which risk of disappear.

They focused their passion on the production of fresh and dry Pasta, realizing so many different 
shapes and size of Pasta, all having the same common characteristic: 

"the use of traditional methods".

Among the various formats of Pasta, we do have:

Traditional Pasta

Traditional Pasta is obtained from durum wheat flour.

The quality of the locally grown durum wheat and the actual method employed by the Lucanella factory are the most important aspects of the Pasta production. Pasta, both dry and fresh (vacuum-packed to ensure flavor and texture), is offered in a unique and elegant package of 500 grams.

At this time, we are offering:

fusilli, maccheroni, cavatelli, strascinati, orecchiette, trofie, strozzapreti, foglie d’ulivo and tagliatelle.

Artisan Pasta

Lucanella family makes Pasta the way it was made hundreds of years ago.

Their manually processed Pasta is equally magnificent and unsurpassable in quality
and actual flavor of the Pasta itself, regardless of the sauce used for serving.

This is a feat that is not simple to perform! 
Still have the Pasta hold its shape and not come undone while cooking,
not to mention the extreme attention to all the stringent hygienic rules.

  

Among the various Pasta shapes, Rascatiello and Miskiglio are two of the oldest types of pasta; typical of the area where Lucanella factory is operating. Quality aside, the prestige of these formats of artisan Pasta is also drawn from the Italian Past. Indeed, in ancient times, the poor people of the area, used to eat Miskiglio merely during the Sacred Festivities of Christmas and Easter.

Rascatiello:

This southern Italian specialty shape is one of the best pasta. It is made manually by wrapping a pasta dish around the tip of the finger, and letting it dry. The singular "finger pressing" assures the peculiar streaking that characterizes Rascatiello by shape and beauty.

Miskiglio:

Fabulous artisan pasta of the highest quality. Like Rascatiello, Miskiglio is manually processed by Lucanella team. This pasta is delicious! It is very valuable for its taste and for its nutritional characteristics. It is reach of proteins and carbohydrates and it has the typical brown color of the legumes from which is obtained (fava bean, ceci, barley, oats and wheat).

Ingredients: Durum wheat semolina, flour "00", beans, chickpeas, barley, water & Passion

Miskiglio, like Rascatiello, comes in a unique and elegant package (500 grams), either vacuum packed or dry.

Farro Perlato (Organic Agriculture Spelt) & Pasta al Farro

Farro (Organic Agriculture Spelt) is the ancient grain at the helm of the grain family which has been a prime source of nutrition for humanity over the centuries. Significantly, Lucanella is among the few to offer “Pasta al Farro”, the cereal used to nourish the legendary Roman Legions. The care in the selection, production, packaging and distribution of these Pasta of high gastronomy, is the best guarantee of authenticity and quality to consumers.

Farro is also called “magnet”…as magnet of life; Scientific research reveled that Farro contains 40% more magnesium than other cereals. Its main characteristics are:

- high energy value and anti-stress, due to the high magnesium content;

- it does not raise the blood sugar level, making it an ideal food for diabetics Pasta lovers;

-ideal food for body weight control.

Farro is not merely used to make Pasta, providing a delightful alternative to white flour Pasta. infact., with the precious collaboration of Monsclarus company, provides "Farro Perlato (Spelt berries)".

 

Spelt berries can be a main course in their own right!

They are something fresh and vibrant to eat, capable
of brighten up any meal and to support your balanced
diet with a light and nourishing salad dish. 

They are also ideal for preparation of tasty antipasti,  
pleasing the palate before the meal. 

Thanks to the infinity of Farro recipes available 

you can easily pair Farro with wine or beer, according to the dish you are making!







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