Ultra Spaghettoni "Filotea"

Filotea was born in Ancona in 2005 from an idea by two friends from the Marche region, Pietro Giugliarelli and Francesco Severoni, who during a trade fair in London decided to bring back to the table egg pasta made the old way — the way grandmothers used to make it, far removed from industrial spaghetti. Since then, Filotea has worked durum wheat semolina and fresh eggs (27%) following an exclusive artisan recipe, with slow low-temperature drying over 24 hours: a method that today brings Ancona's pasta to tables in over 60 countries around the world.

Spaghettoni Ultra is an extra-thick shape, bronze-drawn using only durum wheat semolina and water, designed for exceptional bite: the "legendary pasta" that stands up to even the most intense sauces.

Recommended cooking time: 13-15 minutes.

Ingredients: durum wheat semolina, water.

Best-before dates vary depending on the batch currently in stock: for the exact date of this product, please write to us at info@lunanuovatartufi.com.