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La Pasta ci Piace

Pasta artigianale trafilata in bronzo. The quality of the raw materials is the primary source of our success. The selection of raw material that comes from deep experience gained from three generations of family allows us to choose flour extracted from the best quality of durum wheat with high organoleptic characteristics on the strength of the gluten to protein, important properties that allow the pasta to preserve the same characteristics also during cooking.

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La Pasta ci Piace | lapastacipiace.it Reviews
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Pasta artigianale trafilata in bronzo. The quality of the raw materials is the primary source of our success. The selection of raw material that comes from deep experience gained from three generations of family allows us to choose flour extracted from the best quality of durum wheat with high organoleptic characteristics on the strength of the gluten to protein, important properties that allow the pasta to preserve the same characteristics also during cooking.
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1 pasta formats
2 recipes
3 italiano
4 english
5 the grain
6 the quality
7 lthe texperience
8 about us
9 types of pasta
10 coupons
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La Pasta ci Piace | lapastacipiace.it Reviews

https://lapastacipiace.it

Pasta artigianale trafilata in bronzo. The quality of the raw materials is the primary source of our success. The selection of raw material that comes from deep experience gained from three generations of family allows us to choose flour extracted from the best quality of durum wheat with high organoleptic characteristics on the strength of the gluten to protein, important properties that allow the pasta to preserve the same characteristics also during cooking.

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La Pasta ci Piace

Pasta artigianale trafilata in bronzo. The quality of the raw materials is the primary source of our success. The selection of raw material that comes from deep experience gained from three generations of family allows us to choose flour extracted from the best quality of durum wheat with high organoleptic characteristics on the strength of the gluten to protein, important properties that allow the pasta to preserve the same characteristics also during cooking.

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