Pastificio F.lli Setaro Bucatini, 1000-g-Packung
Bucatini is a long, strong pasta type with a cavity in the middle. A typical dish for this long pasta format is from the Italian region of Lazio: Bucatini all´Amatriciana, a tomato sauce with bacon.
The Pastificio Fratelli Setaro is one of the last artisanal pasta manufacturers in Torre Annunziata near Naples. The streets around Naples were once full of small pasta makers, but the big industry has ousted many of the small businesses. The ingredients for really good pasta seem to be simple, but they are not: you need high-quality ingredients (here it is always Italian durum wheat), bronze matrices to produce a rough pasta surface and, above all, gentle, slow drying. The latter can vary between 30 hours and 120 hours - depending on the format. For comparison: large-scale industrial pasta sometimes dries in 90 seconds. This explains the price difference between artisanal, traditionally made pasta and the industrial goods that are available at the supermarket. Most Setaro pasta comes in kilo packs instead of the usual 500g pack - for more pasta pleasure!
Distributor: Pastificio F.lli Setaro s.r.l. Via Mazzini no 47 Torre Annunziata (Napoli) Italy
Notes: Illustration may differ from original in shape and colour. No liability is assumed for the above information. Only the information on the respective product packaging is binding. Please check these in each individual case.
Ingredients:
Hartweizengrieß, Wasser
Allergenes:
ALLERGENE: GLUTEN
This product contains on average:
| Nutrition Facts | per 100 g |
|---|---|
| Energy | 1483,4 kJ / 354 kcal |
| Protein | 13 g |
| Fat | 1,5 g |
| -of which saturates | 0,4 g |
| Carbohydrates | 72,2 g |
| -of which sugars | 2 g |
| Fibres | - g |
| Sodium | 0,01 g |
Pastificio F.lli Setaro
The Pastificio Fratelli Setaro is one of the last artisanal pasta manufacturers in Torre Annunziata near Naples. The streets around Naples were once full of small pasta makers, but the big industry has ousted many of the small businesses. The ingredients for really good pasta seem to be simple, but they are not: you need high-quality ingredients (here it is always Italian durum wheat), bronze matrices to produce a rough pasta surface and, above all, gentle, slow drying. The latter can vary between 30 hours and 120 hours - depending on the format. For comparison: large-scale industrial pasta sometimes dries in 90 seconds. This explains the price difference between artisanal, traditionally made pasta and the industrial goods that are available at the supermarket. Most Setaro pasta comes in kilo packs instead of the usual 500g pack - for more pasta pleasure!
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