Strozzapreti (or strangolapreti) are an ancient, typical Italian short pasta , with the dough thick , shaped like a large blowpipe, with an inch long.
Characteristic of the entire Central Italy (especially Umbria, Lazio, Marche) and also of Romagna
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Suggestions: It is a classic pairing with sauces and roast meat or with cheese and pepper. Cooking time 10 minutes
Ingredients: semola wheat semolina, water.
Best before: 36 months from date of manufacture
Store in a cool, dry place away from heat and direct light
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