Pay in 4 interest-free payments of $2.62 Learn more
Ships within 48 hours · Estimated delivery Aug 2 - Aug 7
dip slices of Parmigiano-Reggiano in this aged DOC-protected balsamic
A touch of this salt will change the flavor of any dish you make
Rolando Beramendi has provided this recipe from his book
light soups and pasta dishes
intensely fragrant skin
Rustichella Tonnarelli agli Spinaci - Spinach Etruschi dip slices of Parmigiano-Reggiano inRustichella Spinach Tonnarelli gets it's amazing flavor from pureed spinach. Slightly thinner than spaghetti, this shines in simple and nourishing preparations. Toss with extra virgin olive oil and garnish with shaved Parmigiano Reggiano and toasted walnuts or pine nut. This pairs nicely with pesto and vegetable based sauces. Please enjoy al dente. Please dont overcook. Cooking time: 8 10 minutes. Ingredients: Wheat Semolina, spinach 2. 5%, and water.
