Bacco – Tipicit\u00e0 al Pistacchio Bacco – Tipicità al Pistacchio – La Brontese – Pasta Scialatielli at Pistachio – Pasta at Pistachio from Bronte – 500 g – Avvenice^ Pasta & Cereals

Southern Italy typical dried pasta, the Scialatielli. The durum capable of very high quality meets the pistachio flour for a unique and distinctive taste. Dried at low temperatures for 70 hours which gives to the product the typical roughness of hand-made pasta. 500g package.

Ingredients: durum wheat, pistachios 10%, water. It contains gluten.

Cooking and preparation instructions: boil water in a pot, add salt and immerse busiate for about 12 minutes. Drain and season to taste before serving on the table. It is recommended to pair with Pesto alla Brontese Bacco.

Storage: Store in a cool, dry place.

Curiosity: the name Scialatielli derives from two terms of Campania’s dialect, ‘scialare’ which means to enjoy, and tiella, indicating the pan.