Maccheroni, caserecce, lumaconi or fusilli, ideal for dishes that require harder pasta such as a fresh summer salad, or a delicious spaghetti without the need for much company, since in itself, it has a lot of flavor. Very versatile, we offer it natural, with Indian turmeric, Italian green pepper or squid ink. It takes about 5/6 minutes to cook to firm, but it does not last.
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It goes without saying that Italians take the cake when it comes to pasta and it was not surprising that after tasting Negri's pasta, we fell in love with its impeccable and original line, made near the Dolomites. The family uses crystalline water from alpine springs, semolina and flour from biological production with molds like those of before, made of bronze for their mixtures. If we add pure air, wild nature and sensitivity to that, we have the perfect potpourri to get Coalla interested.
They offer us eight different styles: fusilli, maccheroni, spaghetti, conchiglie, pizzoccheri, lumaconi, caserecce and tagliolini and we take all of them, to turn each dish imagined into pyrotechnics, without having to fill the plate with additives that hide the flavor of Pasta. Of good pasta.