Pasta
Nicola Russo Cicciano
The best pasta is obtained with the experience over four generations by the pasta masters of Cicciano, from the choice of durum wheat semolina to the selection of the grains by the characteristics of elasticity and resistance, with at least 13% of protein. The semolina is kneaded slowly with pure water and pressed through traditional bronze dies to create a porous surface giving you a good ‘al dente’ and good absorption. The long drying process preserves the fragrance and nutritions of grains.
The best pasta is obtained with the experience over four generations by the pasta masters of Cicciano, from the choice of durum wheat semolina to the selection of the grains by the characteristics of elasticity and resistance, with at least 13% of protein. The semolina is kneaded slowly with pure water and pressed through traditional bronze dies to create a porous surface giving you a good ‘al dente’ and good absorption. The long drying process preserves the fragrance and nutritions of grains.
The best pasta is obtained with the experience over four generations by the pasta masters of Cicciano, from the choice of durum wheat semolina to the selection of the grains by the characteristics of elasticity and resistance, with at least 13% of protein. The semolina is kneaded slowly with pure water and pressed through traditional bronze dies to create a porous surface giving you a good ‘al dente’ and good absorption. The long drying process preserves the fragrance and nutritions of grains.
The best pasta is obtained with the experience over four generations by the pasta masters of Cicciano, from the choice of durum wheat semolina to the selection of the grains by the characteristics of elasticity and resistance, with at least 13% of protein. The semolina is kneaded slowly with pure water and pressed through traditional bronze dies to create a porous surface giving you a good ‘al dente’ and good absorption. The long drying process preserves the fragrance and nutritions of grains.
The best pasta is obtained with the experience over four generations by the pasta masters of Cicciano, from the choice of durum wheat semolina to the selection of the grains by the characteristics of elasticity and resistance, with at least 13% of protein. The semolina is kneaded slowly with pure water and pressed through traditional bronze dies to create a porous surface giving you a good ‘al dente’ and good absorption. The long drying process preserves the fragrance and nutritions of grains.
The best pasta is obtained with the experience over four generations by the pasta masters of Cicciano, from the choice of durum wheat semolina to the selection of the grains by the characteristics of elasticity and resistance, with at least 13% of protein. The semolina is kneaded slowly with pure water and pressed through traditional bronze dies to create a porous surface giving you a good ‘al dente’ and good absorption. The long drying process preserves the fragrance and nutritions of grains.
The best pasta is obtained with the experience over four generations by the pasta masters of Cicciano, from the choice of durum wheat semolina to the selection of the grains by the characteristics of elasticity and resistance, with at least 13% of protein. The semolina is kneaded slowly with pure water and pressed through traditional bronze dies to create a porous surface giving you a good ‘al dente’ and good absorption. The long drying process preserves the fragrance and nutritions of grains.
The best pasta is obtained with the experience over four generations by the pasta masters of Cicciano, from the choice of durum wheat semolina to the selection of the grains by the characteristics of elasticity and resistance, with at least 13% of protein. The semolina is kneaded slowly with pure water and pressed through traditional bronze dies to create a porous surface giving you a good ‘al dente’ and good absorption. The long drying process preserves the fragrance and nutritions of grains.
The best pasta is obtained with the experience over four generations by the pasta masters of Cicciano, from the choice of durum wheat semolina to the selection of the grains by the characteristics of elasticity and resistance, with at least 13% of protein. The semolina is kneaded slowly with pure water and pressed through traditional bronze dies to create a porous surface giving you a good ‘al dente’ and good absorption. The long drying process preserves the fragrance and nutritions of grains.
The best pasta is obtained with the experience over four generations by the pasta masters of Cicciano, from the choice of durum wheat semolina to the selection of the grains by the characteristics of elasticity and resistance, with at least 13% of protein. The semolina is kneaded slowly with pure water and pressed through traditional bronze dies to create a porous surface giving you a good ‘al dente’ and good absorption. The long drying process preserves the fragrance and nutritions of grains.
The best pasta is obtained with the experience over four generations by the pasta masters of Cicciano, from the choice of durum wheat semolina to the selection of the grains by the characteristics of elasticity and resistance, with at least 13% of protein. The semolina is kneaded slowly with pure water and pressed through traditional bronze dies to create a porous surface giving you a good ‘al dente’ and good absorption. The long drying process preserves the fragrance and nutritions of grains.
Risotto
Cascina Belvedere
FOR FINE RISOTTOS AND EXCLUSIVE CUISINE. The Carnaroli rice grains have the highest content of amylose, a substance that contributes to make the grain compact. For this reason, it boasts special gastronomic attitudes with an escellent balance between good absorption capacity and little starch loss so that there is no danger of overcooking. This makes it an excellent rice variety, particularly appreciated by great chefs for the ability of its grains to stay hard at the core and to stay perfect an
Risotto with Porcini Mushrooms 250g Ingredients: Riso Carnaroli*, porcini mushrooms* 3,2% (Boletus Edulis), sea salt, yeast extract, extravirgin olive oil*, rice flour*, corn starch*, carrot*, celery*, soy miso*, herbs*, spyces*
Risotto with Squid Ink 250g Ingredients: Carnaroli rice* 92%, squid ink 2%, (contains molluscs), natural sea salt, rice flour*, onion*, celery*, carrot*, parsley*, leek*, extra virgin olive oil*, corn starch*, miso* (soy*, rice*, water, salt, koji, yeast extract, spices*)
Risotto with Shrimp and Zucchine 250g Ingredients: Carnaroli rice*, courgettes* 4,8%, shrimps 1,2%, sea salt, yeast extract, extravirgin olive oil*, rice flour*, corn starch*, carrot*, celery*, soy miso*, herbs*, spyces*
Cascina Belvedere
“The artisan product is milled in small batches which is light and delicate, and results in the preservation of the nutrients and intense taste of grains. Our rice is therefore different from the industrial one, with a superior quality and the best cooking performance. We ultimately combine the traditional values to the effectiveness of technology, using machineries to select each grain, on the basis of their colour, their purity and their dimension which eliminates all the small impurities in a natural way and guarantees the homogeneity of the produced batches.”