Garlic in olive oil 314 ml. - L'Orto di Beppe
marinated garlic in olive oil.
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The climate, the spring water and the soil of this marvelous island add quality and prestige to this product of the highest level: stone milling with dry system at low revolutions to avoid overheating of the product and preserving its organoleptic properties , slow extrusion, bronze drawing, long drying times (30-48 hours) at low temperatures, manual packaging do the rest.
This pasta is produced using durum wheat semolina "Cappelli", cultivated in Sicily. Cappelli certainly deserves a place of privilege among the old varieties of durum wheat, because it was the first "chosen" variety, selected by Nazareno Strampelli, the "wizard of wheat".
Table Parmesan - an original Italian Stravecchio. The cheese is compact in his structure with little punching, like the Grana (Parmesan). With increasing maturity this cheese tends to become emery and fragile.
