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Gambacorta, |
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Alimentary specialties |
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Strangozzi are similar in shape to classical spaghetti, except that they are thicker and have a less smooth surface which allows them to retain sauces better. If you season strangozzi with a salsa of the prized black truffles from Norcia, you will have a refined main course which may be used for any special occasion. |
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Sales
Promotion Pasta
Martelli
The artisan pasta Martelli is produced by slowli kneading the best premium hard durum wheat semola with cold water and extruded through traditional bronze cast dyes. The result is a great pasta with good flavour and a porous, coarse texture enabling it to absorb and bond well with any condiment.
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COD. P1
CLASSICAL
STRANGOZZI
g. 500
Euro 2,95
A typical Umbrian pasta is produced with craft according to tradition by the pasta makers Julia of Spello that use only fine flour made from hard wheat. Strangozzi are excellent with olive oil, chili, and garlic, or with fish or vegetable sauces. A packet is sufficient for 6/7 helpings.
COD. P2
SPELT
STRANGOZZI
g. 500
Euro 4,95
As described in code P 1 but the Strangozzi are made with spelt flour. Exceptionally delicious if served with the tartufata (a truffle condiment). A packet is sufficient for 6/7 helpings.
COD. P3
MUSHROOMS
STRANGOZZI
g. 500
Euro 4,95
Like the description at code P 1 but with the addition of porcini mushrooms in the pasta dough. Serve with olive oil and grated cheese. Much tastier if truffle oil is used. A packet is sufficient for 6/7 helpings.
COD. P4
NOODLES OF
CAMPOFILONE
g. 250
Euro 2,98
The noodles of Campofilone, are produced with the famous tradition in
the world: only bran of hard wheat and fresh eggs over 30%, without
addition of water. The quantity of a wrapping is enough for 4/5 person.
COD. P5
TRUFFLE
STRANGOZZI
g. 500
Euro 4,95
Like the description at code P 1 but summer black truffle is added to the pasta dough. Exceptional if served with oil and grated cheese and incomparable if slices of truffle are added. A packet is sufficient for 6/7 helpings.
COD. P6
HOME MADE
VEGETABLE PASTA
g. 500
Euro 3,60
Home-made pasta produced by Julia of Spello with hard grain semolino and eggs with the addition of tomatoes, beet, spinaci, curcuma and sepia. A packet is sufficient for 6/7 helpings.
COD.
P7
COCKED BREAD
ON THE TESTO
g.
300 ca.
Euro 2,70
(at
kg. Euro 8,73)
E'
cooked bread on the testo
it is the ancient bread done in house cooked on the hearth above a
rotunda stone said text. Prepared with flour, water and little salt
it is used to serve it warm with stuffed boiled vegetables and heat
with sausages roast. Still produced according to tradition it is
manufactured in atmosphere modified for a long maintenance.
Excellent also served warm stuffed with the raw ham.
COD.
P8
UMBRIA'S BREAD
WITH CHEESES
g. 500
Euro 6,25
(at kg.
Euro 12,50)
This bread with cheese, said Torta di Pasqua, is in Umbria the traditional bread of the breakfast Pasquale. Tastes together with the capocollo, to the salami coralline, to the firm eggs, the all accompanied by the typical wine Vernaccia of Cannara. It is prepared with flour, eggs and so much cheese - grated or to bits -The production of theTorta di Pasqua, that was always limited a Week Saint, happens the whole year to satisfy the request of the estimators. It is sent affected and manufactured in atmosphere modified for preserving it fresh many days.
COD.
P9
TRADITIONAL
BREAD BAKED
IN WOOD
g. 2.300 ca.
Euro
8,90
(at kg. Euro 3,95)
The traditional bread of Umbria, produced with flour, without salt, cooked on ovens with fire of firewood. It maintains fresh many days if preserved to the shelter by the air. It is the ideal to prepare the bruschette or to taste together with the umbrian salami, generally well tasty. Stale of a few days are better than fresh.
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Since 1946: Gambacorta - Bottega del
Bongustaio - via S. Gabriele, 17
06081 Assisi (PG) - Italia |
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