Origin: Italy

Cipriani Italian pastas are haute cuisine and considered the best in the world, made with 75% durum wheat semolina and 25% fresh eggs.

Cipriani food was established in Venice in the mid-1980s. Its beginnings were as a manufacturer of bread, pasta and desserts to supply its own restaurants. It was the demand of their customers that encouraged them to market them.

Its manufacturing process is unique. The individual quality is due to a sheet machine, designed by Arrigo Cipriani, which allows the pasta dough to be worked more than 30 times, simulating the manual work of a rolling pin, to obtain an extremely elastic pasta of only 0.6 mm thick. This means that only 250 g of the product can serve 5 servings. Cipriani egg pasta has all the characteristics of high-quality fresh pasta. It cooks in 2-3 minutes, and if stored properly, for 24 months.

kosher certificate

Package net weight 250 Gr.