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".
Denomination: Chianti Rufina DOCG
Grapes: Sangiovese 100%
Vintage: 2019
Vinification: The harvest is carried out manually. The fermentation takes palace in steel tanks. Fermentation occurs at a controlled temperature no higher than 30° C.
Ageing: After completing the malolactic fermentation, the wine continues its ageing in steel for several months, then bottled, and continues further with refinement in the bottle.
Organoleptic characteristics: intense ruby red colour, hints of red and black fruit: cherry, blackberry, raspberry, red currant, notes of spices and black pepper. Fantastic freshness on the palate, complex and elegant with harmonious tannins, of great personality and pleasantness.
Pairings: grilled meats and traditional Tuscan pasta dishes.
Alcoholic strength: 13.50% vol.
Format: 0,75lt
La Fuga represents our desire to maintain a strong link with our territory and its historic winemaking tradition. Its label pays tribute to the work of a Tuscan artist Francesco Nesi who well embodies the combination of art and wine, dream and reality, joyfully describing our land and our work.
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.
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