Fileja from Tropea

Valle del Crati durum wheat semolina pasta is handcrafted by working only selected Italian grains; it is bronze drawn and dried at low temperatures, so as to maintain a high content of proteins and nutrients. There Fileia from  Tropea is one of the most popular traditional pasta shapes of Calabria. These are macaroni with an elongated and rolled shape, produced in the province of Vibo, and especially in Tropea, hence the name " Fileja di Tropea ". The traditional manufacturing process is very characteristic: the dough is cut into loaves of about 10 cm and then rolled up, with a skilful and quick movement of the hands, on a thin wire or, as tradition dictates, on a stick obtained from the woody stems of SPARTO, a typical Mediterranean plant. Handcrafted product dried at low temperatures.

Uses in the kitchen
A pasta format that combines perfectly with full-bodied and tasty sauces, typical from Calabrian cuisine. It goes well with tomato sauce and possibly with the typical grated Pecorino Crotonese cheese and a good spicy Calabrian pepper. An excellent choice may also be to flavor it with the famous 'Nduja from Spilinga.

Tips for perfect cooking

• Use 6 liters of water for 500 g
• Add salt and when the water boils, add the pasta.
• Stir occasionally.
• When cooked, drain and season as desired.
• Cooking time: 10-12 mins.

Ingredients: durum wheat semolina, water.

Allergens: Cereals containing gluten.

Natural product, without preservatives and dyes.

Conservation methods: 

• Keep away from direct sunlight and heat sources.

Pack of 500 grams