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Spaghettoni is a form of thick spaghetti.
The first written record of this pasta dates back in the 5th century AD and refers to dried pasta that could be cooked through boiling, which was conveniently portable.
An emblem of Italian cuisine, spaghetti is frequently served with tomato sauce, which may contain various herbs (especially oregano and basil), olive oil, meat, or vegetables. Other spaghetti preparations include amatriciana or carbonara. Grated hard cheeses, such as Pecorino Romano, Parmesan and Grana Padano, are often sprinkled on top.
Spaghettoni which take more time to cook are ideal for the Carbonara sauce which is typically flavoured with some sort of seared smoked meat, such as pancetta, bacon, or guanciale. The creaminess comes from egg yolks.
Semola di grano duro, acqua.
Durum wheat semolina,water.
Può contenere tracce di soia, uova, mollushi.
May contain traces of soya, eggs, molluscs.
Average Values per 100g: Energy 1524kJ/360kcal, Fats 1.5g of which saturates 0.3g,Carbohydrate 71g, of which sugars 3.0g ,Fibre 3g, Protein 14g, Salt 0.01g
Piaceri Italiani Malta, The Magro Food Village, Xewkija, Gozo XWK 3000