Made with 100% Italian Durum Wheat Semolina mixed with water from Gragnano. Italian wheat is a softer wheat, naturally has less gluten. Easier for Digestion.
Afeltra only uses traditional bronze extruding machines, giving the artisanal pasta a rough texture with many pores which help to better absorb the pasta sauce when finishing the dish. Afeltra Spaghetti Chitarra are also slowly dried at a low temperature for up to 48 hours which helps the protein structure in the pasta stay strong allowing for a better al dente texture!
made with 100% Italian Durum Wheat Semolina mixed with water from Gragnano. Italian wheat is a softer wheat, naturally has less gluten and is easier for digestion.
Afeltra only uses traditional bronze extruding machines, giving the artisanal pasta a rough texture with many pores which help to better absorb the pasta sauce when finishing the dish. Afeltra Vesuvio is also slowly dried at a low temperature for up to 48 hours which helps the protein structure in the pasta stay strong allowing for a better al dente texture!
Vesuvio pasta is inspired and takes the name from Mount Vesuvius, the volcano that towers over Naples. The legend says that the Vesuvio pasta shape was invented for Italian immigrants to think back and to honor Naples while abroad.
Enjoy this pasta with a sausage Ragu' sauce, or pesto.
150 Caroline Street South at the Bauer Buildings ( King & Allen )
Waterloo, Ontario
519-741-1437
General email: [email protected]
Mon to Fri: 8:30am - 8:00 pm
Saturday: 8am - 6pm | Sundays: Closed | Special Holiday Hours
