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Strozzapreti can be cooked al dente in a covered pan in about 12-15 minutes. Season to taste with a good Extra Virgin Olive Oil. For that little extra bite, add some Chiili Olive Oil. Strozzapreti goes well with some ricotta, rocket and cherry tomatoes and is also good with chard, sundried tomatoes and Parmesan cheese. It is ideal as the base for a pasta salad with red onion, garlic, artichoke, rocket and balsamic vinegar.

 

  • durum wheat semolina, chilli powder (2%), dehydrated tomatoes, dehydrated beetroot.

Strozzapreti al Peperoncino