Mezze Maniche d'Amatrice Strampelli 500g

Originating from central northern Italy, mainly from Emilia Romagna, also known as “Maniche di Frate” (monk sleeves), Mezze Maniche take their name from the garments worn during the warm seasons. This pasta is ideal with hearty sauces such as Amatriciana Tomato Sauce or ragù (meat sauces) such as Chianina beef ragù, Cinta Senese Tuscan black pork ragù or duck ragù. Mezze Maniche have also become very popular in recent years for making the famous Pasta alla Carbonara recipe. With Guanciale, Pecorino, egg yolks and black pepper (and that's it!). They are also delicious in summer in salads, for example with fresh goat's cheese, Datterini tomatoes, fresh basil and a drizzle of one of our excellent Italian olive oils. Pastificio Strampelli, founded at the beginning of the 20th century, is located at an altitude of 1030 m in the municipality of Amatrice in Lazio, world-famous for its famous recipes for pasta alla Amatriciana and pasta alla Gricia. Its founder, Nazareno Strampelli, was a pioneer in the genetic crossing of wheat plants, aiming to improve their quality but also their resistance to parasites. Thanks to a meticulous working method on wheat varieties from all over the world, his experiments resulted in the creation of "Blés de la Victoire" in the 1920s. These wheats, still cultivated today locally and throughout the world, proudly display their Italian heart with roots deeply anchored in the region's territory. They are the very basis of the durum wheat semolina used to make the 7 Strampelli pasta shapes. Added to this is one and only one element: the purest water in Europe from the nearby springs of Monte Pizzuto and Monte Velino in the magnificent Gran Sasso Natural Park. Once the dough is made, it is then transformed into different formats by bronze drawing, a technique which gives them a rough and porous texture which will allow the sauces to adhere well. The pasta is then dried at low temperature for 24 to 72 hours depending on the format. Low temperature drying allows excellent cooking resistance and preserves all the nutritional qualities of the pasta while avoiding the development of a compound called Furosina. Furosina is a toxic molecule that is synthesized in fresh pasta from the carbohydrates and proteins it contains when it is dried at temperatures above 60/65°C, a method used by manufacturers to dry their pasta in 2 hours and increase their productivity. The problem is that Furosina alters the functional properties, nutritional values, aroma and colour of the pasta, degrading its nutritional and organoleptic qualities to the detriment of consumers' health. Scientific studies have shown that it is correlated with certain inflammatory processes and certain metabolic pathologies. The stomach upsets that many pasta lovers mistake for gluten intolerance are actually just the side effects of Furosina. Strampelli pasta has been awarded the prestigious DE label.CO.(Communal Denomination), by the Municipality of Amatrice which guarantees their ingredients, certifies the local origin of the products and establishes their composition, highlighting the terroir of Amatrice and its centuries-old culinary traditions. Cooking time: 9 to 11 minutes Store in a cool, dry place.