Tender sun-dried tomatoes, preserved in extra virgin olive oil
From the synergy with its territory, Crudo signs an amazing pasta, obtained from the processing of Apulian flours, with a slow drying process.
The fresh dough passes from the bronze die to take the desired shape; the dough is not smooth like the common one, but wrinkled. The roughness allows the pasta to retain the condiments, which therefore flavor it better.
Orecchiette 500 g
Maccheroni pugliesi 500 g
Farfalline 500 g
Lumaconi americani 500 g
Penne rigate 500 g
Paccheri rigati 500 g
Rigatoni 500 g
Pennoni rigati 500 g
Fusilloni 500 g
Spaghetti fatti a mano 500 g
Linguine 500 g
Tagliatelle a mano 500 g
Tagliatelle paglia e fieno 500 g
Pennoni alle verdure 500 g
Rigatoni alle verdure 500 g
Spugnole alle verdure 500 g
Torcinelli alle verdure 500 g
“Crudo” Taralli retain the fragrance and taste of the authentic baked product of the Apulian tradition.
Born exclusively by olives cultivated in a special climate in Apulia, worked in few hours after the harvest according to a modern technology.
“Treccine” embellished with almond fruits of the “Filippo Cea” variety from Toritto, near Bari.
“Termite di Bitetto” olives simply preserved in water and salt to fully enjoy their crunchiness and flavor.