FRANTOIO BARTOLINI's extra virgin olive oil is the result of a selection made by Mastro Oleario Bartolini Emilio who, with the experience and tradition of his family (since 1850), researches and selects the best olives guaranteeing hand picking and cold extraction. This golden-green oil, with its clean olive fragrance and fruity flavour with herbaceous hints, is suitable for use as a condiment in any recipe, especially for grilled meat and fish.
Available in the following formats: 500 ml
Made in an artisanal way, these pastas are rich in protein, elastic and hold their shape well during cooking. They are bronze-drawn to obtain a porous dough that facilitates the "grip" with the sauce while the very slow drying process (about 30 hours) keeps the value of proteins, gluten and vitamins as high as possible.
A careful selection of the best varieties of legumes gives rise to the Bartolini Traditional Soup which, in the name of naturalness and careful and environmentally friendly farming, is characterised by its rich taste and unquestionable quality.It is a unique dish in the Mediterranean dietary model with an excellent intake of proteins and carbohydrates.After soaking for 12 hours, boil the pulses for about 35 minutes. The addition of other vegetables as desired and a drizzle of raw extra virgin olive oil will make the soup even tastier.
Acquista in unico ordine le tre tipologie di pasta di farro - fusilli giganti, fettuccine e penne - al prezzo speciale di 7,80€!
Bartolini wholemeal spelt pasta stands out for its aromatic taste and excellent nutritional properties. Spelt is a cereal rich in vitamin B, protein and fibre.The pasta is bronze drawn to obtain a porous dough that facilitates the "grip" with the sauce while the very slow drying (about 30 hours) keeps the value of proteins, gluten and vitamins as high as possible.
Our organic wholemeal semolina pasta is made from 100% certified Italian organic durum wheat wholemeal semolina and spring water as an ingredient in the dough.The production of the pasta fully follows traditional methods, with cold kneading and bronze drawing, in order to obtain a pleasantly rougher and more porous pasta, ideal for absorbing sauces and enhancing the flavour.In order to obtain a unique taste of organic wholemeal pasta without altering its precious nutritional values, long drying times are essential. The freshly made pasta is left to rest for over 24-30 hours on wooden frames, with the temperature and humidity constantly monitored.