{"id":739,"date":"2024-02-02T16:33:49","date_gmt":"2024-02-02T15:33:49","guid":{"rendered":"https:\/\/www.leonardoaedi.com\/non-categorizzato\/spaghetti-a-vite\/"},"modified":"2024-02-19T12:26:00","modified_gmt":"2024-02-19T11:26:00","slug":"spaghetti-a-vite","status":"publish","type":"post","link":"https:\/\/www.leonardoaedi.com\/en\/i-prodotti-en\/spaghetti-a-vite\/","title":{"rendered":"Screw spaghetti"},"content":{"rendered":"
[vc_row full_width=”stretch_row” remove_bottom_col_margin=”true” css=”.vc_custom_1706867353718{padding-top: 80px !important;padding-bottom: 80px !important;background-color: #f2e9e4 !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column width=”1\/3″][vc_single_image image=”120″][\/vc_column][vc_column width=”1\/3″][vc_column_text]\n

INGREDI<\/strong>ENTS<\/strong><\/h3>\n

Durum wheat, water: This durum wheat pasta is bronze-rrawn and dried using a dough made exclusively of durum wheat and water. No colouring or preservatives have been added.<\/p>\n

BACTERIOLOGICAL CHARACTERISTICS<\/strong><\/h3>\n

Complies with law n. 580 of the 04.07.1967 and later modifications.<\/p>\n

NUTRITIONAL CHART<\/strong><\/h3>\n

average values for gr. 100 of product:<\/p>\n

    \n
  • Energetic Value: kcal 365;<\/li>\n
  • Proteins: gr 13,5;<\/li>\n
  • Carbohydrates:<\/strong>\u00a0gr. 74,0;<\/li>\n
  • Fat gr. 15.<\/li>\n<\/ul>\n[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text]\n

    DURATION<\/strong><\/h3>\n

    to be consumed preferably within 3 years.<\/p>\n

    STORAGE<\/strong><\/h3>\n

    to keep the product as fresh as possible we raccommend storing it in a cool, dry place away from direct sunlight and temperatures below freezing.<\/p>\n

    TRANSPORT CONSTRAINTS<\/strong><\/h3>\n

    being a dried product, no special transport conditions are required.<\/p>\n

    RETAIL<\/strong><\/h3>\n

    500 gr \u2013 1 kg cardboard packages.[\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row” remove_bottom_col_margin=”true” css=”.vc_custom_1706869538048{margin-bottom: 80px !important;padding-top: 150px !important;padding-bottom: 150px !important;background-image: url(http:\/\/www.leonardoaedi.com\/wp-content\/uploads\/2024\/01\/leonardo-aedi-l-ultima-cena-sfondo2-scaled-1.jpg?id=48) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column]

    \"leonardo\"leonardo<\/figure><\/div>[\/vc_column][\/vc_row][vc_row tablet_fullwidth_cols=”yes”][vc_column width=”1\/2″][vc_single_image image=”336″][\/vc_column][vc_column width=”1\/2″][vc_column_text]\n
    \n
    \n

    THE PRODUCT<\/h2>\n

    Alessandro Passi applied Leonardo da Vinci\u2019s concept of the \u201caerial screw\u201d to the surface of spaghetti to create \u201cSpaghetti Screws\u201d.<\/p>\n

    Leonardo da Vinci\u2019s rendition of the aerial screw , applied to the surface of this pasta, gives it a unique ability to \u201ccling\u201d to any kind of sauce and even while remaining \u201cal dente\u201d it releases\u00a0 its starch to help create a better bond with the sauce.<\/p>\n

    Also direct from Leonardo da Vinci\u2019s Atlantic Code, the \u201cBICYCLE\u201d.<\/p>\n

    The bicycle wheels spokes allows it to \u201ccapture\u201d the sauce, making for an exceptional flavuor experience.<\/p>\n<\/div>\n<\/div>\n

    \n
    \n

    THE METHOD<\/h2>\n

    This pasta, made from finest quality durum wheat grown in Italy, is dried in stages at low temperatures according to an ancient method which is the secret of its extraordinary flavor.<\/p>\n

    A level of quality that is not only expressed in its choice of raw materials but also of the perfect artisan to apply the method: The Antico Pastificio Rosetano (pasta factory) of Francesca e Gaetano Verrigni\u2026.<\/p>\n

    \u2026. It is the unique flavor and design that make thi gem of a pasta practically a collector\u2019s item\u2026 You can even cut out the leonardian\u2019s\u00a0 image on the packaging.<\/p>\n<\/div>\n<\/div>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row” remove_bottom_col_margin=”true” css=”.vc_custom_1707145336152{padding-top: 80px !important;background-color: #f2e9e4 !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column][vc_single_image image=”131″][vc_column_text]\n

    THE PRODUCER<\/span><\/h2>\n[\/vc_column_text][vc_column_text css=”.vc_custom_1708338330810{margin-top: -25px !important;margin-bottom: 50px !important;}”]\n

    VERRIGNI, L\u2019ECCELLENZA ITALIANA PER LA NOSTRA PASTA<\/h4>\n

    Pastificio Verrigni was founded in 1898 by Luigi Verrigni, which supplied the noble Rosburg family, today\u2019s Roseto degli Abruzzi, with its precious pasta handicrafts.<\/p>\n

    The highest quality of Verrost\u2019s pasta, obtained by milling grains with stone mills, mixed with Gran Sasso\u2019s water and air dried, hanging on bamboo roots began to be recognized also in other Italian regions, so as to push Gaetano Verrigni, son of Luigi, experimented with drying methods through the use of \u201cdressers\u201d, equipped with current fans and heat sources necessary to create a constant temperature.<\/p>\n

    With the same passion of the founders in 2008 Gaetano Verrigni and Francesca Petrei Castelli, took over the company\u2019s leadership, continuing this adventure in the name of renewing and respecting the experience of the past. A success that is consolidated by the love of both for the pasta and which finds sublime expression in the quality of the Verrni products.<\/p>\n

    The superior quality is determined, in fact, by choosing to base its production process on the selection of the best hard, only Italian, grains that are grown and harvested mainly in Abruzzo, on the farm of Francesca but also and above all by the farmer\u2019s farmer Famous vineyards Francesco Paolo Valentini (Verrigni Valentini line).<\/p>\n

    Some of the changes introduced by the new management, the choice of new and more essential packaging and the expansion of the distribution network, to the innovative introduction of gold plating, added to the bronze, have allowed the company to consolidate its Market position.<\/p>\n

    In the Eighties, Verrigni is one of the few Italian pasties to propose a certified organic pasta that is worth a respect for in the European landscape, especially in the countries most sensitive to bio products (Germany, England, Scandinavian countries) Countries where Verrigni is still present.<\/p>\n

    The starred chefs Massimo Bottura, Massimiliano Alaimo, Moreno Cedroni, Daniele Zunica, Mario Uliassi, Giuseppe Cuttaia, Claudio Sadler, Arcangelo Dandini have long worked on the products of Antico Pastificio Rosetano \u2013 Verrigni, chosen not by chance for the production of Spaghetti LeonardoAedi\u2019s life, confirming the high quality of the various groats, wisely worked.<\/p>\n

    L\u2019Antico Pastificio Rosetano ha sede in via Salara, 9 a Roseto degli Abruzzi . La guida dell\u2019azienda \u00e8 affidata i soci a Gaetano Verrigni e Francesca Petrei Castelli; Gaetano si dedica principalmente alla produzione ed agli innovativi formati che hanno reso inconfondibile la strategia aziendale, Francesca \u00e8 impegnata nella comunicazione del marchio, dei prodotti e nell\u2019organizzazione di eventi incentrati sulla promozione della qualit\u00e0 e del \u201cvero\u201d made in Italy<\/p>\n[\/vc_column_text][vc_single_image image=”134″ alignment=”center” css=”.vc_custom_1707145329857{margin-top: 80px !important;padding-bottom: 80px !important;}”][\/vc_column][\/vc_row]\n<\/div>","protected":false},"excerpt":{"rendered":"

    [vc_row full_width=”stretch_row” remove_bottom_col_margin=”true” css=”.vc_custom_1706867353718{padding-top: 80px !important;padding-bottom: 80px !important;background-color: #f2e9e4 !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column width=”1\/3″][vc_single_image image=”120″][\/vc_column][vc_column width=”1\/3″][vc_column_text] INGREDIENTS Durum wheat, water: This durum wheat pasta is bronze-rrawn and dried using a dough made exclusively of durum wheat and water. No colouring or preservatives have been added. BACTERIOLOGICAL CHARACTERISTICS Complies with law n. 580…<\/p>\n","protected":false},"author":1,"featured_media":549,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[30],"tags":[],"post_series":[],"class_list":["post-739","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-i-prodotti-en","entry","has-media"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.leonardoaedi.com\/en\/wp-json\/wp\/v2\/posts\/739","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.leonardoaedi.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.leonardoaedi.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.leonardoaedi.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.leonardoaedi.com\/en\/wp-json\/wp\/v2\/comments?post=739"}],"version-history":[{"count":0,"href":"https:\/\/www.leonardoaedi.com\/en\/wp-json\/wp\/v2\/posts\/739\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.leonardoaedi.com\/en\/wp-json\/wp\/v2\/media\/549"}],"wp:attachment":[{"href":"https:\/\/www.leonardoaedi.com\/en\/wp-json\/wp\/v2\/media?parent=739"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.leonardoaedi.com\/en\/wp-json\/wp\/v2\/categories?post=739"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.leonardoaedi.com\/en\/wp-json\/wp\/v2\/tags?post=739"},{"taxonomy":"post_series","embeddable":true,"href":"https:\/\/www.leonardoaedi.com\/en\/wp-json\/wp\/v2\/post_series?post=739"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}