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Apulia Pasta and Sauce
BOX144
Pasta and Sauce from Apulia
Selection of the best italian pasta from Apulia
Selection of the best italian sauce from Apulia
Selection of the best italian wine from Apulia
Apulia is a land characterised by great history and traditions, dishes and recipes handed down from one generation to another, smells and flavours that are still vivid today as they were hundreds of years ago. In this Boxmix, we collected the best of the best from these recipes, ingredients and traditions and we tried to tell you a story, to make you feel on your own skin the warmth and the liveliness of this land, because sometimes, food can be the most powerful ally to understand a culture and the entire way of living of people.
2xOrecchiette “The typicals” 500g: the Orecchiette, a trademark of the Apulian culinary tradition, are a special type of pasta whose concave shape allows to hold the flavour of every kind of sauce, especially the turnip greens condiment. Mix these two ingredients together and you will have one of the most traditional dishes from Apulia.
2xCapunti“The typicals” 500g: Capunti are a special type of pasta that has become a symbol among all the Apulian specialties. They are very similar to Cavatelli, but a little bit longer. They can easily adapt to any kind of sauce you will choose to pair them with.
2xCavatelli “The typicals” 500g: a peculiar type of pasta, spiral-shaped and made out of durum wheat semolina and water. It’s another trademark of the historical pasta tradition from Apulia and it shows an interesting double consistence: rough on the outside and smooth on the inside.
2xSalentina sauce 330g: all the flavours of the Mediterranean, Salento in particular, come in this extremely simple and yet delicious homemade sauce. The main ingredient is the famous ricotta cheese from the city of Lecce, whose strong taste is here tempered by the sweeter flavour of tomatoes and basil.
Orecchiette “The typicals” 500g: durum wheat semolina, water.
Trucioli “The typicals” 500g: durum wheat semolina, water.
Cavatelli“The typicals” 500g: durum wheat semolina, water.
Mediterranean sauce 330g: tomato 78%, black olives, capers, onion, extra virgin olive oil, wild fennel, salt.
Ricotta cheese and pepperoni sauce 180g :pepperoni, tomato, sundried tomatoes, ricotta cheese, onion, extra virgin olive oil, white wine, lemon juice, parsley, sea salt, oregano, chilli pepper.
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2xOrecchiette “The typicals” 500g: the Orecchiette, a trademark of the Apulian culinary tradition, are a special type of pasta whose concave shape allows to hold the flavour of every kind of sauce, especially the turnip greens condiment. Mix these two ingredients together and you will have one of the most traditional dishes from Apulia.
2xCapunti“The typicals” 500g: Capunti are a special type of pasta that has become a symbol among all the Apulian specialties. They are very similar to Cavatelli, but a little bit longer. They can easily adapt to any kind of sauce you will choose to pair them with.
2xCavatelli “The typicals” 500g: a peculiar type of pasta, spiral-shaped and made out of durum wheat semolina and water. It’s another trademark of the historical pasta tradition from Apulia and it shows an interesting double consistence: rough on the outside and smooth on the inside.
2xSalentina sauce 330g: all the flavours of the Mediterranean, Salento in particular, come in this extremely simple and yet delicious homemade sauce. The main ingredient is the famous ricotta cheese from the city of Lecce, whose strong taste is here tempered by the sweeter flavour of tomatoes and basil.
Orecchiette “The typicals” 500g: durum wheat semolina, water.
Trucioli “The typicals” 500g: durum wheat semolina, water.
Cavatelli“The typicals” 500g: durum wheat semolina, water.
Mediterranean sauce 330g: tomato 78%, black olives, capers, onion, extra virgin olive oil, wild fennel, salt.
Ricotta cheese and pepperoni sauce 180g :pepperoni, tomato, sundried tomatoes, ricotta cheese, onion, extra virgin olive oil, white wine, lemon juice, parsley, sea salt, oregano, chilli pepper.
