Gustiamo Spaghettoni by Pastificio Faella

Faella Spaghetti are infinitely versatile. Perfect for a simple dish with tomato sauce, an exquisite Spaghetti con la Bottarga, or a Neapolitan puttanesca sauce with tomatoes, anchovies, olives, and capers. But for a quintessential Campania duo, cook Spaghetti Faella with Anchovy Colatura; it's the most traditional Amalfi Coast recipe. Faella is crafted according to tradition in Gragnano, the legendary birthplace of Italian dried pasta. The hard durum semola flour used to make Spaghetti is 100% Italian semola di grano duro.

Since 1907, Gragnano IGP- Campania 500gr (1.1lbs)