Linguine, bavette and trenette. The origins of this pasta shape is Ligurian and it is typically served with pesto or fish sauces. Our new bronze version is pleasantly full-bodied, slightly thicker than the classic version and we like serving it with crispy ham and melon pearls.
Country/place of Origin
Rich in high proteins, which perfectly holds cooking, with a gently wrinkled surface that wisely attracts and retains condiments and is suitable for any type of preparation. Try cooking linguine with lobster or seafood , prawns and clams or even simply with lemon. Cooking time is 12 mins.
Store in a cool and dry place