Pasta from Organic semi-wholemeal semolina, 100% old Cappelli wheat (origin: Tuscany) . Rough Texture through the Produced “al bronzo”, i.e. drawn on bronze molds .

DRYING TIME: Pasta dried for 3 days (72 hours) at temperatures below 38° Celsius.

PERFECT FOR: Caserecce are a pasta format suitable for thick and creamy sauces, such as a meat-rich or cheese-based ragout, as in the recipe from Rome with cheese and pepper.