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EGG PASTA - CLASSIC SHORT SHAPE PASTIFICIO ARTIGIANALE RUSTICHELLA D'ABRUZZO SPA
Hall 05 - Booth E 036
Even the classic short shapes become egg-based. Rigatoni, Mezzemaniche, Paccheri and Trenne
Inside the pasta factory they begin their journey towards the looms and then be placed inside the ventilated cells. Here we will let them rest for 36 hours at a maximum temperature of 60 ° as required by egg production.
Inside the pasta factory they begin their journey towards the looms and then be placed inside the ventilated cells. Here we will let them rest for 36 hours at a maximum temperature of 60 ° as required by egg production.
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PASTIFICIO ARTIGIANALE RUSTICHELLA D'ABRUZZO SPA
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PIAZZA VESTINI 20 - 65019 PIANELLA - (PE) - ITALY
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Exhibitors' Position
Hall 05 - Booth E 036
