 |
|
 |
 |
|
|
Our Egg-Pasta, typical of Bologna's tradition, are produced
in Granarolo (a town which gives the name to the high quality
of the wheat produced in its area).
Caber Egg-Pasta distinguish themselves in qualitative terms by the 'trafilatura
al bronzo', by which they are produced slowly, increasing taste and roughness,
which allows flaworing a better blending.
Our 'Tagliatelle' are produced using 6 eggs for one kneading kilo and during
their production no water is added.
Fit with every kind of Caber sauce, from the 'Game ragù' to the classical
traditional blends. |
| |
|
|
|
|
|
| |
|
|
| |
|
|
|
|
|
| |
|
|
| |
|
|
|
|
|
| |
|
|
| |
|
|
|
|
|
| |
|
|
| |
|
|
|
|
|
| |
|
|
| |
|
|
|
|
|
| |
|
|
| |
|
|
|
|
|
