Organic Food

Organic semi-whole semolina pasta, 100% ancient durum wheat: Cappelli (Origin: Tuscany), bronze-drawn. Cooking time: 13 min.
This pasta shape is ideal with creamy meat sauces like "All'amatriciana" or "Alla carbonara", fish like clams, mixed shellfish, etc.

Organic semi-whole semolina pasta, 100% ancient durum wheat: Cappelli (Origin: Tuscany), bronze-drawn. Cooking time 5 min, then baking time in oven: 25-30 min.
Lasagne pasta is suitable for both vegetable and meat-based dishes. They are naturally ideal to enjoy with Bolognese meat sauce, seasoned in layers with a sauce of minced meat, béchamel, and aged cheese like Parmesan.

Organic semi-whole semolina pasta, 100% ancient durum wheat: Cappelli (Origin: Tuscany), bronze-drawn  Cooking time: 9 min.
Caserecce pasta is perfect with dense, creamy sauces such as meat or cheese-based ones, for example, the traditional recipe "Cacio e Pepe".

Box created to accompany your holidays with Tuscan organic delights. All enclosed in a delightful wooden case.

* For QUANTITIES GREATER than those present on the platform, order via email info@tooscans.it by November 15th. In the HoReCa sector (holders of a VAT number) advantageous conditions for orders over 300 euros.

WINE SHIPPING FOR THE MOMENT AVAILABLE ONLY FOR ITALY

N.B. The products in the photo, due to stock availability, may not exactly match those in the box. You will find the exact list under the description.

 

Box created to accompany your holidays with Tuscan organic delights. All enclosed in a delightful wooden case with a cutting board.

* For QUANTITIES GREATER than those present on the platform, order via email info@tooscans.it by November 15th. In the HoReCa sector (holders of a VAT number) advantageous conditions for orders over 300 euros.

WINE SHIPPING FOR THE MOMENT AVAILABLE ONLY FOR ITALY

N.B. The products in the photo, due to stock availability, may not exactly match those in the box. You will find the exact list under the description.
 

This ancient variety of Tuscan chickpea is suitable for being cooked as a side dish, seasoned with olive oil, salt, pepper, and can also be used in soups for its thin and very digestible skin.

Preparation:
The chickpeas must be soaked for at least 12 hours. Rinse and then boil in cold water. Bring to the boil and cook for about two hours (40 minutes with a pressure cooker). The dose is 80 grams per person.