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Penne Lisce are part of the short, diagonal cut, smooth pasta family and are one of the most well-known type of pasta, as well as being the most versatile for cooking. The lack of ridges is compensated for by a surprising softness which makes it exceptionally delicate on the palate. It is a delicate and sophisticated pasta which brings out the best in aromas, flavours and fragrance. In Italian, the term "Penne" refers to the goose feather which was used historically to write with and was cut on a diagonal to achieve a really thin tip. The shape, obtained from a pasta tube, can be smooth or ridged, of varying length and has the typical diagonal cut of a quill. Penne are one of the few types of pasta for which there is an exact date when it was created. Indeed, in 1865, a pasta-maker from San Martino d'Albaro (Genoa), Giovanni Battista Capurro, requested and obtained a patent for a diagonal cutting machine. The patent was important because it meant the fresh pasta could be cut like a quill without crushing it and in different lengths from 3 to 5 centimetres (mezze "half" penne or penne). The document preserved in the Central Archive of the State of Rome reads: "Up until now, a diagonal cut could only be made by hand with a pair of scissors which, in addition to being slow and time-consuming, also resulted in an irregular cut which flattened the pasta". The ideal condiments for Penne Lisce are any kind of meat sauce: pork, beef, sausage, slow-cooked or braised, or meat and mushrooms. This pasta is equally as good with vegetable based sauces and more in general, due to its versatility, for any recipe from the Mediterranean tradition, such as the classic condiment with tomato, basil, extra virgin olive oil and a sprinkling of parmesan. A classic combination is with Arrabbiata sauce. Available in 454g packs. |
Recommendations: Gin, Vodka, White Rum, Soda Water This bottle makes 8-12 cocktails. Separation is natural, shake well. Ingredients: Filtered Water, Strawberry Purée, Lemon Juice, Lemon Concentrate, Concentrated Basil Flavour, Citric Acid, Ascorbic Acid (Vitamin C), Potassium Sorbate |
The cherry variety Morellenfeuer emerged in the middle of the last century as a cross between species from the Ostheimer Weichsel and the earliest of the Mark . Since the Rhineland is particularly suitable for growing this variety, Van Nahmen use sour cherries from small farmers in the Aachen region for our cherry juice. The fine aroma and mild acidity make it possible to process the sour cherries into 100 percent not-from-concentrate juice. Depending on the year, there may be less or more pronounced acidity. Pairing: Duck & goose, lamb, beef, game Match with: Mushrooms "The juice shows a brilliant and dense ruby red color in the glass. In the nose you can see a complex bouquet of juicy, ripe sour cherries, marzipan, a hint of Mediterranean herbs, dark chocolate and black pepper. The cherry juice appears almost dry on the palate because the delicate sweetness is balanced by a mouthwashing acidity. The cherry juice is best enjoyed pure, but if you want you can mix the juice in a ratio of 2: 1 with still water. In this way, the juicy cherry fruit appears even more clearly, the juice appears drier and the tannin more concise. Our cherry juice is used to eat like a Bordeaux or Chianti Classico. Dry, fruity and with a structured tannin, the Morellenfeuer can turn into strong meat dishes, like the Christmas goose with red cabbage and baked apples or with bistecca fiorentina. It also goes well with lamb dishes, such as sauerbraten made from Mediterranean-seasoned lamb or saddle of salt meadow lamb with pointed peppers and fennel." Romana Echensperger Master of Wine |
Made with concentrated fruit extracts and natural flavors, but no calorie, fat, carbs, gluten or sugars of any kind. Delicious on toast or muffins, marvelous on cottage cheese, in yogurt and as a topping on baked goods. |
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Brand: | De Cecco | n/a | n/a | n/a |