De Cecco No. 23 Tortiglioni-5 lb.-4/Case
Dececco Imported Pasta
SKU: 393522
Tortiglioni are one of many varieties of maccherone, one of the oldest types of pasta originating from Naples. The name in Italian refers to the shape and comes from the Vulgar Latin tortillare which literally means to wrap in a spiral with a characteristic pattern from the lathe used in pasta production. The shape is particularly versatile, but also very original, and best suited to full-bodied sauces. Tortiglioni are excellent served with succulent, meat-based sauces. They are also very good served with tomato sauce or vegetable and tomato sauces. It is a particularly suitable type of pasta for oven-baked dishes. Available in 16.0 oz and 5 lb pack. Cooking time: 11 min - Al dente: 9 min
- Slow drying, we still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta
- The best durum wheats, we select the best durum wheats, from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics
- Coarse-grain semolina, we use only \u201ccoarse\u201d-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always \u201cal dente\u201d
- Cold majella mountain water, we make our dough solely with cold water from the Majella mountains, at a temperature of less than 59\u00b0 F ensuring perfect firmness when cooked
- Coarse texture, we craft our pasta with bronze drawplates to guarantee the ideal porosity to best capture the sauce
- Slow drying, we still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta
- The best durum wheats, we select the best durum wheats, from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics
- Coarse-grain semolina, we use only \u201ccoarse\u201d-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always \u201cal dente\u201d
- Cold majella mountain water, we make our dough solely with cold water from the Majella mountains, at a temperature of less than 59\u00b0 F ensuring perfect firmness when cooked
- Coarse texture, we craft our pasta with bronze drawplates to guarantee the ideal porosity to best capture the sauce
| Item Status | STK |
| Case Pack | 4/Case |
| Material | Food |
| Uom | Case |
| Size | 5 lb. |
| Global Product Type | Rigatoni |
| Pallet Quantity Per Layer | 11 |
| Mpn | VSA8023 |
| Pallet Quantity | 44 |
| Hazardous Material | No |
| Processing Time | 5-10 Business Days |
| Shelf Life | 1080 |
| Country Of Origin | IT |
| Brand | DE CECCO |
| Manufacturer | F.lli De Cecco Di Filippo Fsm SPA |
| Packaging Units | 4/EA |
| Global Product Group | Pasta/Noodles - Not Ready to Eat (Shelf Stable) |
| Storage Instructions | Store Away From Heat, Humidity And Direct Sunlight |
| Preparation Instructions | For A Perfect Cooking: Use 6 Quarters Of Water Per 1 Lb Of Pasta. Bring Water To A Boil. Add Salt To Taste. Add Pasta To Boiling Water. Stir From Time To Time. Cook For 11-9 Minute, Drain And Season. |
| Serving Suggestion | For A Perfect Cooking: Use 6 Quarters Of Water Per 1 Lb Of Pasta. Bring Water To A Boil. Add Salt To Taste. Add Pasta To Boiling Water. Stir From Time To Time. Cook For 11-9 Minute, Drain And Season. |
| Cooking Instructions | Boil, Boil |
| Ingredients | Durum Wheat Semolina, Vitamins (Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid), Iron (Ferrous Lactate).Contains Wheat.May Contain Soy. |
| Allergens | May Contain Soybean And Its Derivatives, Contains Wheat And Their Derivatives, May Contain Soybean And Its Derivatives, Contains Wheat And Their Derivatives |
| Calcium: 15 Milligrams | 0% Of Daily Recommendation |
| Carbohydrate, Total; Method Of Determination Unknown Or Variable: 40 Grams | 15% Of Daily Recommendation |
| Cholesterol; Method Of Determination Unknown Or Variable: 0 Milligrams | 0% Of Daily Recommendation |
| Fat, Saturated (fatty acids, total saturated): 0 Grams | 0% Of Daily Recommendation |
| Iron (iron, total): 1.7 Milligrams | 10% Of Daily Recommendation |
| Dietary Fibre, total (fibre, total dietary; Wenlock modification): 2 Grams | 6% Of Daily Recommendation |
| Potassium: 139 Milligrams | 4% Of Daily Recommendation |
| Sodium: 0 Milligrams | 0% Of Daily Recommendation |
| Niacin, Preformed: 3.5 Milligrams | 25% Of Daily Recommendation |
| Protein, Total; Method Of Determination Unknown Or Variable: 8 Grams | 16% Of Daily Recommendation |
| Riboflavin: 0.2 Milligrams | 20% Of Daily Recommendation |
| Thiamin: 0.5 Milligrams | 45% Of Daily Recommendation |
| Fat, Total (fat, total): 1 Grams | 1% Of Daily Recommendation |
| Vitamin D (vitamin D; calculated by summation of ergocalciferol and cholecalciferol): 0 Micrograms | 0% Of Daily Recommendation |
| Folate, Dietary Folate Equivalents: 186 Micrograms | 50% Of Daily Recommendation |
| Folic Acid, Synthetic Folic Acid: 111 Micrograms | 30% Of Daily Recommendation |
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