The tube-shape of maccheroni pasta with chestnut flour is ideal for strong sauces – such as a rich creamy mushroom sauce, or wild boar ragu.
The maccheroni pasta is made with added chestnut flour for a nutty, slightly sweet flavour. It is made using an artisanal slow-drying method, and cooks in in 10-15 minutes.
ALPA started in 1960, when the Gualtieri family decided to make the most of Calabria’s chestnuts. They specially select the best chestnuts to make their flours, pastas and condiments.
Ingredients: durum wheat semolina, water, chestnut flour (20%). Contains allergens: gluten.
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