Fileja from Tropea Tricolore

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. Fileja di Tropea is one of the most popular traditional pasta shapes in 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 ". In this version Tricolore are enriched with spinach and chard, to give even more flavor and color to your dishes.

Uses in the kitchen
A pasta format that combines perfectly with full-bodied and tasty sauces, typical of 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 of 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: St durum wheat emola, water, spinach 2%, chard 2%.

Allergens: Cereals containing gluten.

Natural product, without preservatives and dyes.

Conservation methods: 

• Keep away from direct sunlight and heat sources.

Pack of 500 grams