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TRENETTE

The long pasta typical of Liguria, and of Genoa in particular

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Description

With the characteristic ovoid shape, but with a larger size and surface than spaghetti and linguine, the trenette have two great qualities: they are covered more with Pesto Genovese a and are slightly thicker, offering a wonderful bite if cooked to the right point.

INGREDIENTS: Italian durum wheat semolina

NUTRITIONAL VALUES for 100 g of product: Energy: 357 kcal -1512 kJ; Total fat: 1.5 g of which saturated fatty acids: 0.3 g; Total carbohydrates: 72 g of which sugars: 2.2 g; Proteins: 12 g; Salt: 0.02 g

Additional information

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type

bag

format

500 g

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