Linguine, a typical shape of pasta used in the Liguria region, are particularly good with the Cappelli wheat. Cooked with a traditional Ligurian pesto, or with Solleone Bio’s Portofino pasta sauce, remind the perfumes of the sea and the splendid steep cliffs of the Ligurian coast.
Hard grain flour of Cappelli* variety
|Nutrition fact:||100 g|
|Energy||1463 kj /354 kcal|
|of which saturated fat||0.3 g|
|of which sugars||5.5 g|
|Language on labelling||FR|