Tagliatelle with chestnut flour and Senatore Cappelli

We at Fenice, put craftsmanship and traditional values at the heart of our philosophy, and this is where, using flour obtained from processing the marroni from the family marroneta, we are in Tuscany, in the Mugello area which boasts a long tradition of chestnuts and marroni, here La Fenice processes the fruits of its own woods and turns them into genuine delicacies such as the Tagliatelle with chestnut flour and Senatore Cappelli

Tagliatelle with chestnut flour and Senatore Cappelli

These tagliatelle are made with wholemeal Senatore Cappelli durum wheat semolina flour and chestnut flour. Our tagliatelle made with chestnut flour from Tuscan marroni and Senatore Cappelli durum wheat semolina are processed and hand-nested, offering a unique culinary experience. The combination of sweet chestnut flour with the fine Senatore Cappelli semolina creates a pasta with an unmistakable flavour, ideal for enhancing flavourful sauces based on meat and cheese. Only High Quality ingredients. They are in fact prepared with ancient Tuscan grains and chestnut flour from marroni of the Tuscan Apennines. Not only does the taste benefit, but we also obtain a pasta with a high nutritional value. Rich in fibre, protein and minerals, they contribute to a balanced diet. Slowly dried at low temperature for over 20 hours. The pasta thus preserves its nutritional properties and improves digestibility.

• We use wholemeal Senatore Cappelli durum wheat semolina, an ancient variety known for its high quality and nutritional value. It is bronze-drawn, resulting in a pasta that holds sauces very well.

Serving suggestions: Ideal for meat-based sauces, with cheese or for vegetable sauces. Tasty dishes with an intense and refined flavour.