Pasta with Balsamic Vinegar of Modena IGP

Pappardelline of durum wheat semolina with Balsamic Vinegar of Modena IGP: the fusion of two Italian excellences that leads to the birth of a unique product. Produced with Tuscan durum wheat semolina and handcrafted, they are distinguished by the sweet and sour fragrance they release during cooking. They are the result of collaboration with the Antico Pastificio Morelli 1860, the only pasta factory that inserts wheat germ into the pasta, an element which, during cooking, releases an intense aroma of wheat and makes pappardelline a tasty and light first course. They are ideal to combine with simple fish-based condiments, white meats or simply seasoned with EVO oil and Parmigiano Reggiano DOP.