Being such a small part, this red tuna tarantello can only be obtained from large tuna according to artisan processing techniques, handed down from generation to generation. It is located halfway between tuna fillet and ventresca: it is softer than the Bluefin fillet, without reaching the fatter consistency of the ventresca (belly), which however does not lose its flavour.
Whole Wheat Busiata Pasta
Whole Wheat Busiata Pasta Made with Timilia Wheat.
TO PRODUCE AN EXCELLENT FLOUR, NOT ONLY THE QUALITY OF THE CEREAL IS FUNDAMENTAL, BUT ALSO CAREFUL AND CAPABLE GRINDING.
WITH OUR METHOD, UNIQUE IN ITS KIND AS IT IS DESIGNED BY OUR MUGNAIO GIUSEPPE ANGELICA, WE GET THE BEST FROM THE GRINDING OF DURUM AND SOFT WHEAT.
IT ALL STARTS FROM OUR THREE MILLS, FRENCH NATURAL STONE LA FERTÈ (MOLAR STONES MADE WITH RAW MATERIALS EXTRACTED FROM THE CAVE BASIN THE FERTÈ SOUS JOUARRE IN FRANCE) WHICH ENTIRELY GRIND THE WHEAT BEANS TRANSFORMING THEM INTO FLOUR.
THE FLOUR IS RICH IN FIBERS, MINERALS, VITAMINS, PROTEINS AND FATS, THIS BECAUSE BY GRINDING THE WHOLE BEANS, THE GERM AND THE COATING (BRAN) MATCH PERFECTLY WITH THE FLOUR OBTAINING SUPERIOR TASTE AND NUTRITIONAL PROPERTIES.
SUBSEQUENTLY, THROUGH A PNEUMATIC TRANSPORT SYSTEM, THE FLOUR GOES TO THE CALIBRATION AND BURNING STAGE.
THANKS TO PLANSICHTERS, WHICH ARE REAL AND OWN SIEVES, WE ELIMINATE THE WOODY PART TO MAKE THE FINAL PRODUCT HEALTHY, DIGESTIBLE AND PLEASANT TO THE PALATE. FURTHERMORE, THE FORMER ALLOWS US TO PRODUCE VARIOUS TYPES OF PRODUCTS.
BY DOING THIS WE HAVE BEEN ABLE TO FIND THE RIGHT BALANCE BETWEEN CRAFTSMANSHIP AND INNOVATION.
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PRECIOUS FLOUR, YELLOW COLOR, EXCELLENT FOR PREPARING PASTA AND BAKERY PRODUCTS. HAVING NOT SUFFERED GENETIC ALTERATIONS, THE TASTE, THE AROMAS AND THE NUTRITIONAL CONTENTS HAVE BEEN PRESERVED OVER TIME. PERCIASACCHI OR LONG SPELLED WHEAT TAKES ITS NAME FROM THE POINTED SHAPE OF THE CARYOXIDE WHICH PERFORATED THE JUTE BAGS USED FOR TRANSPORT.
Durum Wheat Busiata shape