Montoggio (Genoa) Liguria
Origin of wheat
Italy, from ORGANIC cultivation
Slow drying adjusted according to room temperature.
They are recommended together with the classic and traditional walnut sauce. Even today they are considered an institution of traditional Ligurian cuisine.
Description Pasta di Liguria
Pasta di Liguria is an artisan pasta produced by the Minaglia family that for over 30 years in the Ligurian hinterland has been creating typical traditional shapes.
A product that can be defined as “from the field to the table” because it is made only with high quality, local and organic raw materials.
It is processed just as it once was in an artisanal way without the use of chemical preservatives of any kind.
For the dough, in addition to the classic ingredients, only pure spring water is used, in some formats such as “olive leaves” and “green tagliolini “, only fresh organic spinach from local agriculture is used.
In the small village of Montoggio in the province of Genoa in a small workshop located between the sea and the Ligurian mountains, this family-run business continues to dictate quality and tradition to guarantee the true value of “Made in Italy”.
The mountains of Liguria are covered with thick woods and represent the other side of Liguria.
Among the various terraces cultivated with vineyards, vegetable gardens and chestnut groves, the tastiest and most nutritious dishes take shape.
Among the best known is the pasta with chestnut flour also called “Signorine alle castagne”.
Average nutritional values per 100g of product
- Fat 1.5 g of which saturated 0.3 g
- Carbohydrates 72 g of which sugars 2.2 g
- Fibers 3,5 g
- Protein 12 g
- Salt 0,02