99.5% Castillo de Canena Arbequina EVOO & Essential Oils from flowers, plants and fruits.
Arbequina & Co is a new gastronomic experience that comes from Castillo de Canena, where we fuse our traditional and acknowledged: 99.5% extra virgin olive oil variety Arbequina with a new world of sensations generated by a rich range of Essential Oils from flowers, plants and fruits.
The result is an explosion of four flavors (01, 02, 03, 04), in which our Arbequina EVOO of the highest quality is blended with a few drops of three different natural essential oils, specifically studied to blend perfectly together:
Garofalo AnelliSiciliani are a short, bronze-drawn pasta. They have an exaggerated thickness that the palate adores. ... Characteristic of Sicilian cuisine, Garofalo AnelliSiciliani are a short, bronze-drawn pasta with Pasta di Gragnano PGI certification. They are traditionally enjoyed – and perfect – for baked pastas, with condiments full of flavour. Thick, rough and full-bodied, sauce adheres to them very well.
Tagliatelle is a traditional type of pasta from the Emilia-Romagna region of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 5 to 8 mm (0.26 to 0.39 in) wide. Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.
Tagliatelle is made with egg pasta. The traditional ratio is one egg to one hundred grams of flour.
This product was created to satisfy the needs of pizza chefs . Slices of specially selected CHAMPIGNONS, which have been lightly blanched to preserve their natural flavour, texture, colour and shape when cooked. They blend perfectly with other ingredients and they can be used on bread and as fillings for all types of sandwiches.
Carefully selected high quality champignon mushrooms that have been carefully sliced to guarantee whole slices of the same thickness. Fine crumbs of black truffle ( Tuber Aestivum vittadini) have been sprinkled over them to give added prestige to this recipe. They are delicious with stewed meat or in risotto or pasta recipes.
Fusilli are a variety of pasta that are formed into corkscrew or helical shapes. The word fusilli presumably comes from fuso ("spindle"), as traditionally it is "spun" by pressing and rolling a small rod over the thin strips of pasta to wind them around it in a corkscrew shape.
In addition to plain and whole wheat varieties, as with any pasta, other colours can be made by mixing other ingredients into the dough, which also affects the flavour, for example, beetroot or tomato for red, spinach for green,and cuttlefish ink for black.
Penne is an extruded type of pasta with cylinder-shaped pieces, their ends cut at a bias. Penne is the plural form of the Italian penna (meaning feather but pen as well). When this format was created, it was intended to imitate the then-ubiquitous fountain pen's steel nibs.
Penne is traditionally cooked al dente and its shape makes it particularly adapted for sauces, such as pesto, marinara, or arrabbiata.