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Busiate al pistacchio - Exquisito
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Busiate al pistacchio

This box is an ovation to the Sicilian pistachio! And for pasta lovers, a real treat.
What you will find:

  • 1 x 500g Busiate di grano duro al pistacchio
  • 1 x180g Pesto Pistacchio
  • 1 x 250ml, La Mora olio extra vergine di oliva

27.00

LOCAL
ARTISAN

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QUALITY

LUXURY
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SUSTAINABILITY
RESPECT

You know that

Our pasta is produced with a high quality Sicilian durum wheat from sustainable farming. The wheat is grown, harvested and ground on site. This gives rise to semolina that smell of the land in which the grains are born. The pasta is dried at a low temperature for more than 20 hours to keep its nutritional qualities intact, and it is bronze drawn. This makes the pasta porous and rough on the surface to retain sauces and condiments better, and prolong their flavors in the mounth.

pesto di pistacchio 800x800(3)

Pistachio is a fruit tree known since ancient times, so much so that it seems to have been cultivated by the ancient Sumerians, who exported this crop from the areas south of the Caspian Sea to the Mediterranean basin. In Italy it is grown almost exclusively in Sicily, especially on the slopes of Etna and in the province of Agrigento, although there are also pistachio groves in Basilicata, Calabria, Puglia and Sardinia. It can reach a height of around 11-12 meters, but generally stops at 5-6 meters. Flowering occurs in April and the fruit is harvested in September-October. Pistachio is very long-lived and reaches an age of about 300 years, but it has a very slow growth. It lends itself to various uses in the kitchen, for savoury pestoes, sauces, breading, sweet creams and desserts.

10 useful tips for optimal pasta cooking:

  1. put plenty of water in the pot. The ratio of water to pasta should be 10:1, i.e. for every 100 grams of pasta you should calculate 1 litre of water. The pasta cooking water can be re-used to deglaze dishes and clean kitchen utensils or to water plants.
  2. do not fill the saucepan with water up to the rim: to prevent liquid from escaping during cooking, fill it with water up to 2/3 of its capacity.
  3. The pot must be covered with the lid while the water comes to the boil, it will boil faster.
  4. The pasta must be throwed into the pot only when the water starts boiling.
  5. When throwing in the pasta, remember to remove the lid: the pot should be kept uncovered.
  6. Salt should be added when the water comes to the boil. Adding coarse salt from cold water not only delays the water from reaching 100°C but could leave an iron aftertaste to the pasta. The general recommended dose of salt is 7g per 100 g of pasta. However, it is good to know that the longer the pasta has to cook, the less salt should be used.
  7. The pasta must continue to boil vigorously and must not lose its boil. The flame must also remain below the bottom of the pot and not reach the edges.
  8. The pasta should be stirred often during cooking to prevent it from sticking.
  9. Cooking times are absolutely indicative for artisanal pasta. We suggest to taste the pasta while it is cooking: if it is al dente, it is cooked.
  10. The sauce should be chosen according to the pasta format and the pasta sautéed in the sauce before serving. Long pasta? Choose liquid and creamy sauces. Short, medium-sized pasta? Goes well with thicker sauces.

 

Busiate al pistacchio

Busiate al pistacchio
Durum wheat, pistachio 3%

Pesto Pistacchio
PISTACHIOS, toasted Avola ALMONDS, Parmigiano Reggiano cheese, basil, black pepper, whole sea salt.

Busiate al pistacchio

Pesto Pistacchio
energy 3056KJ – 741 kcal / total fat 71g of which satured fat 10g / total carbohydrates 12 gr of which sugars 3,4g / dietary fiber 4,8g / proteins 11g /sodium 0,89g

Busiate al pistacchio: check the packaging for expiry date. Store in a cool, dry place. 

Pesto Pistacchio: store in a cool, dry place at a temperature of around 10°. Once opened, cover with oil, keep in the fridge and consume within 4/5 days.

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