The Product
These tagliatelle are the outcome of a careful selection of Ribolla Gialla marc fiber Ribolla Gialla is a native vine of the Collio in Friuli Venezia Giulia and, in the special all red package, it is the perfect Valentine’s Day gift for those who love good food
The marc, rich in properties, is taken from an area in Friuli Venezia Giulia called Oslavia which is particularly suited to the cultivation of this vine, and is obtained from a long maceration on the skins of Ribolla Gialla.
The Macino processing method guarantees to the product a unique characteristic; cooking is fast (1-2 minutes) and can be combined with all sauces. The chef recommends pinned squid, rosemary and black pepper (you can find the recipe on the back of the package)
• contains gluten
The Company
As written in their packaging, producing, eating and thinking can become an ecological gesture. This project was born from an idea of Roberto Franzin. Chef with a Michelin start that decided to leave the classic restaurant business to devote himself to an innovative project.
According to Franzin, modern production techniques often cause a loss of nutrients; the raw products used for Macino pasta are 100% natural and guaranteed by an agricultural supply chain personally selected by Franzin himself. Another very important thing, this pasta is made with fresh eggs!
The care has also been put into the packaging all the Macino pastas have a packaging with FSC certified paper, made with EKOenergy, GMO-free; it contains 40% post-consumer recycled, using agro-food waste obtained from corn, and algae in excess from the Venice lagoon.
| Tipologia | |
|---|---|
| Confezione |
