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Sedanini Dispensa di Amerigo

$6.75
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$6.75 500 gr

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Description

Sedanini Dispensa di Amerigo

Sedanini Dispensa di Amerigo is a short straight cut pasta, with a curved shape and with striped lines useful for retaining any type of sauce. The semi-integral processing and the bronze drawing of the pasta enhance the flavors and make it highly digestible.

 

Description

Sedanini Dispensa di Amerigo resembles an evolution of the popular "elephant teeth", traditional smooth pasta from Naples. It has a slightly curved shape and the lines that retain any type of sauce. It is made in Emilia Romagna, where all phases of the production cycle are controlled and taken care of, from the growth of the wheat to the shipment of the product, using advanced technologies.

The scrupulous checks are carried out to ensure compliance with high-quality standards. The semi-integral processing of the semolina does not stress the grain going to clean up to the last fiber but leaving a layer more than the traditional semolina, enhancing its quality and digestibility. Following the processing, the bronze drawing gives the pasta an unmistakable color, a full-bodied and rough consistency ideal for absorbing sauces. Spread on frames, the pasta is slowly dried from 14 hours for short pasta to 20 hours for long pasta.

Sedanini Dispensa di Amerigo is produced with semi-wholemeal durum wheat semolina flour. All stages, from sowing to packaging, take place in the company. The result is a pasta with an unmistakable aroma, with a unique flavor and high nutritional value.

Natural ingredients, respect for seasonality and local raw materials are the philosophy of the company La pantry of Amerigo which, since 1996 has been producing preserves without adding synthetic flavors or chemical additives.

Since 1996 the experience of over seventy years of the cuisine of the Trattoria has poured into the Pantry of Amerigo, with the philosophy of respect for seasonality and local raw materials. Amerigo has taken over, on a larger scale, the ancient canning tradition typical of the peasant families of our valley. Thanks to the aid of modern technologies, in the Monteveglio laboratory it is possible to close authentic flavors in a jar, without the aid of synthetic flavors or chemical additives.

 

The laboratory is located in Monteveglio, in the province of Bologna and produces traditional local recipes under glass: vegetables in oil and pickles, cheeses, ragù, sauces, creams, and liqueurs. Taste originality to try!

 

The raw materials of this Amerigo line are a reference to absolute quality. Working directly with small producers strengthens the local economy, respects the environment by protecting biodiversity and keeping traditions alive.

 

How to use Sedanini Dispensa di Amerigo

To best enjoy the durum wheat semolina pasta from "Sedanini Dispensa di Amerigo", cook in plenty of salted water for the time indicated on the package. If you plan to mix the pasta with a sauce over low heat, leave it al dente to avoid cooking. For Sedanini Dispensa di Amerigo, it is recommended to use the traditional sauce of "La Dispensa di Amerigo". Heat the sauce in a non-stick pan, when the pasta is cooked, mix and serve with a generous sprinkling of Parmesan cheese. The lining of the Sedanini Dispensa di Amerigo will keep the sauce for a truly unique dish.

 

Sedanini Dispensa di Amerigo is ideal for normal pasta dishes. Also for fish dishes with clams, mussels, squid, bottarga. Also for salads, soups, Fregula risotto and minestrone…. The imagination knows no limits.  

 

Recipe for Sedanini Dispensa di Amerigo soup with chestnuts and bacon

  Ingredients

  • 250g Sedanini Dispensa di Amerigo

  • 150 g breakfast bacon

  • 2 medium onions

  • 100g chestnuts, peeled and cooked (mostly from the vacuum pack)

  • 1tbsp butter

  • 1l vegetable broth

 

Peel the onions and cut them into cubes. Also, dice the bacon and sweat vigorously in a saucepan with butter together with the onion cubes. Then add Sedanini Dispensa di Amerigo, swirl briefly and pour generously covered with broth.

Let it simmer for about 10-15 minutes, stirring regularly and constantly checking how Sedanini Dispensa di Amerigo absorbs the liquid. Possibly pour in a little more broth.

 

In addition, cut the cooked chestnuts into cubes and add them to the soup at the end of the cooking time. When the Sedanini Dispensa di Amerigo is cooked in the soup after about a quarter of an hour, remove the saucepan from the heat and season the soup with salt, pepper and, if necessary, a pinch of gingerbread spice.

 

If you like it meatier, instead of bacon, add generous strips of wild ham to the soup after cooking. Also, the winter soup can also be cooked with fried mushrooms and refined with a few cranberries, which are added at the end.

Sedanini Pasta is a short cut straight pasta, the evolution of the widespread "elephant teeth", a smooth traditional pasta in Naples. Typical of the sedans are the newly curved shape and the groove that holds all sorts of flavor.

The "La Dispensa di Amerigo" pasta is made in Emilia Romagna, where all phases of the production cycle, from wheat growth to product shipment, are monitored and handled, using advanced technologies. Scrupulous checks are carried out to ensure compliance with high-quality standards. Semi-integral semolina processing does not stress the grain by cleaning to the last fiber but leaving a higher layer than the traditional semolina, enhancing its quality and digestibility.

Following the workmanship, the bronze drawing gives the pasta an unmistakable color, a solid and rough texture ideal for absorbing the condiments. Laying on looms, pasta is slowly dried for 14 hours, for short pasta, at 20 hours for long pasta.

17.6 ounce (500 gram)

Ingredients: Durum wheat semolina, water

Packaging: Paper Box

Region: Emilia Romagna

Product of Italy

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Sedanini Dispensa di Amerigo