Organic Integral Spaghetti

Organic Integral Spaghetti: no, were not imported from China by Marco Polo when he returned to Venice at the end of the thirteenth century. This is a story invented by the Macaroni Journal in 1929, a magazine created by American pasta manufacturers (the National Macaroni Manufacturers Association), whose mission was to make pasta more familiar to Americans for commercial purposes.

If it is impossible to attribute with certainty the invention of spaghetti and more globally of pasta to a specific culture, the Italian peninsula, however, imposes itself from the twelfth century as the most important pole of production of this food to date.

In the common imagination and in the whole world, pasta has now become synonymous with Italian culture: "spaghetti have the right to belong to the Italic civilization as and more than Dante" said the famous Italian journalist and writer Giuseppe Prezzolini (Maccheroni & C., 1957).

IDEAL WITH

This format is suitable for an infinity of creamy sauces ranging from meat (made amatriciana or carbonara for example) to fish (prepared clams, rock...).

NUTRITIONAL VALUES

• Nutritional facts 100 g (3,53 oz):
• Energy value (Energy) 348 Kcal (1472 KJ)
• Protein (Proteins) 12,7 g
• Lipids (Total Fats) 2,2 g of which saturated fatty acids (Saturates) 0,8 g
• Carbohydrates (Carbohydrates) 65 g of which sugars (Sugars) 3,8 g
• Fibre (Fibre) 5,5 g
• Sodium (Salt) 0,04 g