SKU: 6259
  • Sgambaro Bavette Pasta
$6.99

Description

Sgambaro Bavette Pasta

1.1 lb - Veneto, Italy


Le Nostre Bavette
pasta - a ribbon noodle with a convex shape

Bavette is a slightly narrower version of tagliatelle or linguine. It is considered a ribbon noodle, like spaghetti. Except that the shape is not round, more towards the oblong.

The stipple from the bronze die along with air-drying have created a wonderful texture, perfect to become one with the sauce, the oil, or anything you feel like!

About the Producer

Third-generation family-run Pastificio Sgambaro carefully chooses durum wheat varieties that give their pasta its truly high-quality flavor and texture. In their quest to produce the very best pasta possible, the Sgambaro family created the Italian Durum Wheat Project, with the goal of producing pasta with only superior durum wheat grown exclusively on Italian farms - counter to the trend of most large Italian pasta makers who use wheat from the USA and Canada. His pursuit of quality led Jolly Sgambaro became the first Pastificio owner to be awarded the respected "Grano Duro Italiano" (Italian Durum Wheat) product certification.



In 1925 Tullio Sgambaro was famous in the region for his culinary specialties, and in 1947, he opened the first Sgambaro pasta factory in Cittadella near Padua. Eventually the family took over both Pastificio Volpato in Fanzolo and Pastificio Santangelo in Piove. In the 1960s his sons, Dino and Enzo, developed the company further, expanding to add milling of wheat to the pasta-making process. The business has continued to grow since then, thanks primarily to two basic elements: the dedication and enduring passion of Tullio's grandchildren who today operate the company.

Reviews

Average Rating:
(based on 2 reviews)
It’s back!
I loved this shape and brand in Europe. Great taste and terrific bite. Glad it’s back in stock!
by David
The best dry pasta noodle!
I ordered this Spaghettini when it was getting hard to find pasta in our local stores. I will never go back to buying anything else now. I made Bucatini all'Amatriciana the other night for our family, as we each took our first bite we all stopped and looked at each other. The absolute best dry pasta! Of course generously salting water to boil and great sauce helps!
by Julie