The aged bittersweet seasoning di Saporare is produced from wine vinegar and cooked must from grapes grown on the Reggio Emilia hills, located in Emilia Romagna food valley.
The PDO traditional aged balsamic vinegar with Silver Label, subjected to an aging usually longer than about 6/7 years compared to Aragosta Label, takes on a greater concentration that attenuates the perception of acidity and gives a complex and pleasant bittersweet taste sensation.
Linguine is a traditional long pasta format produced with durum wheat semolina and fresh eggs, no GMOs, without dyes or preservatives. Saporare's linguine choice are made by Marcozzi’s pasta factory in Campofiore with bronze-drawn and slow-drying and have an excellent cooking yield; it's the ideal choice for the most creative recipes.
The PDO traditional aged balsamic vinegar with Gold Stamp spent at least 25 years in barrels rich in history and aromas, and then was ready to reserve great tasting pleasures.
The Italian sparkling red wine of Saporare is obtained by combining four different types of grapes located in Emilia Romagna food valley: Ancellotta, Lambrusco Salamino, Lambrusco Marani, and Lambrusco Maestri.
Spaghetti from Pastificio Strampelli are the perfect union between the love for good food and the traditions of the territory. It’s made by a special processing called "ad archetto" with durum wheat semolina and bronze drawn, for that they are perfect for preparing the Amatriciana recipe.
