Description
Description
Linguine, a typical shape of pasta used in the Liguria region, are particularly good with the Cappelli wheat. Cooked with a traditional Ligurian pesto, or with Solleone Bio’s Portofino pasta sauce, remind the perfumes of the sea and the splendid steep cliffs of the Ligurian coast.
Ingredient
Hard grain flour of Cappelli* variety
| Nutrition fact: | 100 g |
| Energy | 1463 kj /354 kcal |
| Fat | 1.2 g |
| of which saturated fat | 0.3 g |
| Carbohydrates | 68.6 g |
| of which sugars | 5.5 g |
| Fibre | 3.5 g |
| Protein | 13.0 g |
| Salt | 0.003 g |
Avis
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