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De Cecco Zitone No. 19 Durum Wheat Pasta 24 x 500 g – Long Tubes, Bronze Wire Drawing, Slow Drying ~36 Hours – Cooking 9 Minutes (al Dente 7 Min) – Made in Italy + Italian Gourmet Polpa 400 g SOFT BREAD AND PIADINAS: a

SKU 18216417323
4.5
EUR57.22 EUR88.22

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Ships within 48 hours · Estimated delivery Aug 28 - Sep 2

De Cecco Zitone No. 19 Durum Wheat Pasta 24 x 500 g – Long Tubes, Bronze Wire Drawing, Slow Drying ~36 Hours – Cooking 9 Minutes (al Dente 7 Min) – Made in Italy + Italian Gourmet Polpa 400 g SOFT BREAD AND PIADINAS: a
De Cecco Zitone No. 19 Durum Wheat Pasta 24 x 500 g – Long Tubes, Bronze Wire Drawing, Slow Drying ~36 Hours – Cooking 9 Minutes (al Dente 7 Min) – Made in Italy + Italian Gourmet Polpa 400 g SOFT BREAD AND PIADINAS: a
De Cecco Zitone No. 19 Durum Wheat Pasta 24 x 500 g – Long Tubes, Bronze Wire Drawing, Slow Drying ~36 Hours – Cooking 9 Minutes (al Dente 7 Min) – Made in Italy + Italian Gourmet Polpa 400 g SOFT BREAD AND PIADINAS: a
De Cecco Zitone No. 19 Durum Wheat Pasta 24 x 500 g – Long Tubes, Bronze Wire Drawing, Slow Drying ~36 Hours – Cooking 9 Minutes (al Dente 7 Min) – Made in Italy + Italian Gourmet Polpa 400 g SOFT BREAD AND PIADINAS: a
Description

SOFT BREAD AND PIADINAS: a Mulino Bianco line that includes many tasty soft and real recipes: Bauletti

Serving tip: with Italian gourmet polpa

vegetable oils (rapeseed

meal prep and deli cooking

Excellent with Parmesan

De Cecco Zitone No. 19 Durum Wheat Pasta 24 x 500 g – Long Tubes, Bronze Wire Drawing, Slow Drying ~36 Hours – Cooking 9 Minutes (al Dente 7 Min) – Made in Italy + Italian Gourmet Polpa 400 g SOFT BREAD AND PIADINAS: aDe Cecco Zitone n19 are long tubular pasta, ideal for holding generous sauces (rag, tomatoes, vegetables) and for pasta al forno. Drawn in bronze and dried slowly (~36 hours), they remain firm and tasty with each cooking. Origin: Italy Cooking time: 9 min (al dente 7 min) Process: bronze wire drawing & slow drying Ingredients: durum wheat semolina, water Directions for use: 1 litre of water + 10 g of salt per 100 g of pasta. Drain, reserving a ladle

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