The next time you’re cooking up a plate of pasta, we’d encourage you to reach for a bag of authentic Italian pasta, dry pasta made exclusively in Italy. So what makes this Italian dry pasta stand out, you ask?
ITALY THE WORLD CAPITAL OF PASTA
We sat down with the experts of our laboratories, prize-winning historic pasta factories, to go behind the scenes and find out
Saporalia laboratories was founded in 19th century, and still occupies a prized location heart of Capital of Pasta
THE INGREDIENTS FOR PERFECT PASTA
The best pasta in the world starts with the best raw ingredients, and in the case of dry pasta, there are just two: flour and water. Saporalia Pasta is made with semola di grano duro, or durum wheat semolina, a hard wheat variety native to Italy that is milled into coarse flour to retain the nutrients and flavor of the grain.
The water is sourced from natural source, the same water that has been used for 400 years to produce this pasta. This natural spring water boasts particular characteristics like low calcium content and a balanced pH that make it perfectly suited for making a flavorful dough.
Then we went beyond this limit by adding natural flavour to make our Pasta unique and even more tasty
Bring Saporalia joyful coloured and flavoured Pasta shapes ready available in your stock/warehouse. Your Customer will love it for sure
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