Maltagliati is made from dough scraps from the manufacturing of other types of pasta. The excess parts of the dough are left with irregular shape and thickness, therefore “non-homogeneous” or in Italian, maltagliati.
As probable food for the poor, recipes for maltagliati generally call for simple, inexpensive ingredients. The most classic use of maltagliati is in bean soup.
Antica Pasta ofMarcozzi di Campfolionemake exquisite handmade egg pasta and farro pasta by using select all-Italian ingredients according to the Campofilone tradition dating from 1400.
The quality of non-GMO Italian wheat selected makes it nutritious and easy to digest even for those with gluten sensitivities. The eggs are local, from free-range hens and provide extra protein.
This exceptional egg pasta is full of flavor, has a light bouncy texture and cooks quickly.
The first pasta factory in the world certified PGI (protected geographical identification) La Fabbrica della Pasta of Gragnano created the first and Gluten Free Artisan Pasta of Gragnano!
Artisanal dry pasta from Gragnano that is gluten free! Made with the best rice and corn flour available and local spring water, bronze-drawn and slow-dried at a low temperature, this true artisan producer from Gragnano was the first to offer a gluten free line. La Fabbrica della Pasta have been family-owned producers for 3 generations, and they transferred all the magical secrets of the true Artisan Pasta of Gragnano to their gluten free line. They are the first pasta factory in the world to earn be certified PGI (protected geographical identification).
"'a Caccavella" Gift Set with 4 Jumbo Shells, 4 Handmade Terracotta Bowls and Dish Towel
In their own words… “A Gragnano pasta production is an ancient art, historical heritage, culture, traditions and secrets. To be born and to live means to be filled in Gragnano, intoxicated by the exciting flavors and scents of durum wheat semolina, pasta, and the result … like magic … you can not do without! Although we have not been able to resist the magic …. of exciting flavors and scents of Gragnano! “
La Fabbrica della Pasta is located in Gragnano, the wonderful small hill town in the province of Naples famous for over 500 years for itsproduction of pasta, or “macaroni.” Made from simple ingredients (Gragnano spring water, durum wheat semolina, passion, love and fantasy), pasta in Gragnano is said to be have been produced with three different levels of work: at the household level where women vie against each other for the most fusilli hand wraps in 1 hour, in the artisan level where essential secrets and traditions are handed down from father to son to achieve a product of excellent quality; and the industrial level for a consistently good pasta. So, pasta is pretty much a way of life in Gragnano.
La Fabbrica della Pasta has remained at the top of the twelve remaining pasta makers in the region (down from the original 300), and became the very first pasta factory in the world to obtain IGP (Protected Geographical Origin) certification for its pasta. They are also the first pasta factory in Gragnano to make a strictly bronze drawn artisanal Gluten Free Pasta! Created by selecting the best corn and rice flour and adding spring water, the Caccavella pasta is allowed to dry slowly and gently at a low temperature, and then packaged beautifully.
Saba, or cooked grape must, is typical of the Modena area and with a very long tradition. It is also called VINCOTTO, which is only made of cooked/concentrated grape must and has a lower acidity than Aceto Balsamico and is creamy like syrup. It is perfect to garnish fruit and desserts, also to make cocktails and to dress meat and salads.
What is Balsamic Vinegar of Modena?
It is a condiment typical of Modena area, made from cooked grape juice (called “MUST”), concentrated through a long cooking process and put on rest in wooden barrels to acetify and concentrate naturally.
All products from PONTE VECCHIO are made following the traditional methods handed down from father to son and using the ingredients provided by the local vineyards surrounding the farm, the typical Trebbiano white grape and Lambrusco red grape. From these two qualities of grapes, we obtain the “must” (cooked grape juice) which is the basic ingredient for the balsamic condiments here aged in the numerous wooden barrels located in the attics of the “Acetaia”.
The aged vinegar has very remote origins; the literature testifies that it was used as a “precious gift” offered to nobles, kings and intellectuals in sign of respect, peace or to pay some dues. It was also included in the ladies dowries for its medicinal properties and high value. Thanks to Giacomo Casanova who used to offer it to his lovers, the aphrodisiac reputation of the aged balsamic spread out but it is especially well-known for its digestive properties, this is the reason why an aged Balsamic (thicker and sweeter) can be used pure as an after-dinner.
The artisanal methods to produce balsamic Vinegar are handed down within the balsamic artisan families, they briefly consist of:
1. Pick-up of grapes typical of Modena area and immediate pressing to get the juice.
2. Cooking of the juice to get a concentrated must.
3. Aging of the must in wood barrels located in the “Acetaia”(attics of the houses, very cold in winter and very hot in summer to help the natural fermenting and concentration process).
4. Tasting and transfer from the barrels to the final bottle.
Truffle Fettucine, 250g
Egg pasta with black truffles, known since the Sumerians. Ideally served with truffle butter or truffle olive oil, black pepper and parmiggiano for a very special treat. Also delicious with anchovies and parsley or with mushroom sauces.
Antica Pasta by Marcozzi of Campofilonemake exquisite handmade egg pasta and farro pasta by using select all-Italian ingredients according to the Campofilone tradition dating from 1400.