The Tuscan Spaghettoni of Semolato Bio are the equivalent of the pici senesi and bigoli veneti for dry pasta. It is the largest form of spaghetti, the emblematic long pasta whose name comes from the word twine.
"A drizzle of extra virgin olive oil, a bit of pepper and a pinch of cheese, here is the best way to taste the Tuscan spaghetti" says Giovanni Fabbri, the fourth owner of the company. Of course, spaghetti can be combined with many different sauces, simple and a bit more complicated: cheese and pepper, a nice sauce or even aglione as you do for example in Tuscany.
- Nutritional facts 100 g (3,53 oz):
- Energy value (Energy) 359 Kcal (1518 KJ)
- Proteins 13 g
- Total fats 2,4 g Saturates 0,7g
- Carbohydrates 68 g Sugars 3,4 g
- Fibre 6,2 g
- Sodium (Salt) 0,02 g
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