Al Dente is the new line of egg pasta of Arrigo Cipriani.
It is realized with the better ingredients organic or traditional and the exclusive manufacturing process, which identifies the Cipriani dough for texture, result and taste it has a new consistency, more hard and more elastic.
The new cut of 0.45 mm, thin instead of extra thin is the ideal for the preparation of the recipes of the Italian tradition.
In 1931, a long-sought dream became reality. Giuseppe Cipriani opened the doors to Harry's Bar. In a discreet stone building perched along a canal just off Piazza San Marco in Venice, he created a timeless and impeccably appointed establishment. His concept was to server others like you would want to be served yourself. His vision of luxury in simplicity would touch the soul of people all over the world. At Harry's Bar in Venice, an Italian National Landmark since 2001, all clients are treated like royalty. The secret of Cipriani isn't about what can be seen or touched, but what can be felt and sensed. It's intangible but palpable. It can't be patented, but even after seventy-five years it hasn't been duplicated by others.
- Additional Information
Country of Origin Italy Ingredients Durum wheat semolina, eggs (25%) Preparation For every 250g of tagliarelle use at least one gallon of salted water. Wait to boil, then dip the pasta in the water and stir gently at first. Let it boil for 5 minutes.. Maybe a little bit more. Egg pasta needs to be ductile. That's the way we like it. Strain off all the water well and add the condiments in the same pot you have used to boil. Try also our ready to serve sauces - La Sansovina, La Bizantina, e il Pesto Additional Information Kosher Parve under the supervision of Rav Ghili Benyamin Chief Rabbi of Venice and surroundings Lifestyle Information Kosher