Our Organic Farfalle are produced in Tuscany with the best organic durum wheat semolina grown in the lands around the pasta factory, according to the ancient peasant traditions without pesticides or chemical fertilizers.
Our Farfalle are produced entirely in Tuscany with the best organic durum wheat semolina grown in the lands around the pasta factory, according to the ancient peasant traditions, without pesticides or chemical fertilizers. For proper preparation, bring an abundant amount of salted water to the boil (5 liters per 500 g of pasta). Pour in the pasta and mix again, maintain them on the boil for about 9 minutes. Drain, season with the desired sauce and serve immediately on the table. The packaging of our pasta is eco-friendly paper and completely recyclable.
Locanda Italia has selected Pastificio Fabianelli because for 5 generations – since 1860 – their master pasta makers have been producing artisan pasta with the best Italian durum wheat processed according to tradition, in the heart of the Valdichiana. The production process, which combines tradition and innovative technologies, with bronze drawing and slow drying, gives the pasta the right hardness, resistance to cooking and superior organoleptic characteristics. It is a conscious choice which allows you to savor a product with a high nutritional value while fully respecting the environment.
Storage conditions and methods of use
Store in a cold and dry place. Cooking time: 8-10 minutes.
Average nutritional declaration per 100 g
ENERGY VALUE – 1593 kj / 376 Kcal. FATS – 1.9 g. of which: SATURATED FATTY ACIDS – 0.8 g. CARBOHYDRATES – 76 g. of which: SUGARS – 1.4 g. PROTEIN – 12.4 g. SALT – 0.02 g.