Curly Lasagne

These lasagne sheets have attractive curly edges, which better retain the filling between pasta layers, and making the finished dish taller and less dense.

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Authentic Italian Pasta

QUALITY COMES WITH TIME: We understand that good food comes from quality ingredients, and great food comes with time. That’s why we use the best ingredients and traditional, low-temperature, artisanal preparation methods to bring to you an aromatic, flavorsome, perfectly textured pasta that to which sauce clings rather than slides.
ARTISANAL BRONZE-CUT PASTA: Traditional Italian bronze-cut pastas are slightly coarser than the modern day faster produced Teflon, resulting in a pasta that cooks better and holds the sauce the way it should, rather than slipping off in a pool at the bottom of your bowl. We choose Italian pasta factories that extrude pasta with bronze-cut dies, because at Fiorfiore, we don’t prioritize production speed at the cost of quality.
SLOW, LOW TEMPERATURE DRYING: Fiorfiore pasta takes12 hours to dry, passing through different climatic zones. This slow, low temperature drying is critical to preserve the aroma, flavor and some nutritional value of the wheat and to maintain a consistently high quality and texture. Our slow, traditional drying methods are what set Fiorfiore worlds apart from industrial pasta that dries for less than two hours at high temperatures.
PERFECT PASTA JUST IN 10 MINUTES:It’s widely understood that the thickness of pasta affects its cook time and presentation. Thick pasta holds its form better, but requires fourteen to fifteen minutes to cook. Fiorfiore has rewritten the rules after 30 years of formulating, testing, adjusting recipes, to create a perfectly textured and shaped pasta that is fully cooked in 10 minutes. Now you can enjoy a perfect, full flavored, al dente pasta, pasta in less time, every time.
AL DENTE PASTA EASIER TO DIGEST: Experts suggest that pasta should be drained at the right time and eaten al dente (when it is tender outside but still firm inside). This cooking method enhances the taste and makes pasta easier to digest. Now you can enjoy a perfect, full flavored, al dente pasta, pasta in less time, every time.

Ingredients

Durum wheat semolina.

Preparation

It is recommended pre-cooking lasagna in boiling water for about 7-9 minutes. Once stuffed, bake for another 20 minutes.

In boiling water, the complete cooking of the product is 14-15 minutes.

Nutrition Facts	Per 1/5 package (85g)	%Daily Value*
Calories	307
Fat	1 g	2%
Saturated	0 g	0%
Trans	0 g
Carbohydrate	60 g
Fibre	3 g	10%
Sugars	3 g	3%
Protein	11 g
Cholesterol	0 mg
Sodium	2 mg	0%
Potassium	206 mg	4%
Calcium	24 mg	2%
Iron	1 mg	5%

*5% or less is a little, 15% or more is a lot.

Recipes

Gourmet

Fitness

Lasagna with artichokes and cheeses

Ingredients (Serves 4):

1 dl. white wine
2 shallots
300 g. smoked provolone
200 g. taleggio cheese
EVOO
10 artichokes
200 g. Parmesan cheese
300 g. Fiorfiore lasagna
For the béchamel sauce:
00 flour 70 gr
1 l. milk
70 g. butter
black pepper
nutmeg

Preparing:

Prepare the béchamel. Put the butter in a saucepan, melt on low heat it and stir in the flour. In another saucepan, heat the milk and add it little by little to the flour and butter cream. Cook over medium heat, stirring constantly until it has reached a creamy consistency. When cooked, add salt, pepper and grated nutmeg.
Prepare a minced shallot and fry it in a saucepan together with 4 tablespoons of oil. Add the sliced artichokes and let them fry over medium heat. After 3-4- minutes, add a glass of white wine. Let the artichokes brown, season with salt and pepper, then finish cooking them covering the pan for 5-10 minutes on low heat, until they are very tender. If during this time the artichokes are too dry, add half a glass of water.
Cut the smoked cheese and taleggio into slices. Heat the lasagne in slightly salted boiling water with a drizzle of oil. Then drain them and spread them on a clean cloth. Butter a baking dish and spread a thin layer of bechamel on the bottom. Distributed a layer of lasagna, cover with a layer of artichoke, the cheeses, and continue with the bechamel sauce and Parmesan cheese. Repeat the sequence until you run out of ingredients, ending with lasagna, béchamel sauce and Parmesan cheese.
Bake at 180ºC for 20 minutes.

Preparation time: 50 minutes minutes

Lasagna with artichokes and cheeses

Ingredients (Serves 4):

1 dl. white wine
2 shallots
300 g. smoked provolone
200 g. taleggio cheese
EVOO
10 artichokes
200 g. Parmesan cheese
300 g. Fiorfiore lasagna
For the béchamel sauce:
00 flour 70 gr
1 l. milk
70 g. butter
black pepper
nutmeg

Preparing:

Prepare the béchamel. Put the butter in a saucepan, melt on low heat it and stir in the flour. In another saucepan, heat the milk and add it little by little to the flour and butter cream. Cook over medium heat, stirring constantly until it has reached a creamy consistency. When cooked, add salt, pepper and grated nutmeg.
Prepare a minced shallot and fry it in a saucepan together with 4 tablespoons of oil. Add the sliced artichokes and let them fry over medium heat. After 3-4- minutes, add a glass of white wine. Let the artichokes brown, season with salt and pepper, then finish cooking them covering the pan for 5-10 minutes on low heat, until they are very tender. If during this time the artichokes are too dry, add half a glass of water.
Cut the smoked cheese and taleggio into slices. Heat the lasagne in slightly salted boiling water with a drizzle of oil. Then drain them and spread them on a clean cloth. Butter a baking dish and spread a thin layer of bechamel on the bottom. Distributed a layer of lasagna, cover with a layer of artichoke, the cheeses, and continue with the bechamel sauce and Parmesan cheese. Repeat the sequence until you run out of ingredients, ending with lasagna, béchamel sauce and Parmesan cheese.
Bake at 180ºC for 20 minutes.

Preparation time: 50 minutes minutes

Pasta with parsley and creamed peas

Ingredients (Serves 4):

320 g. pasta
400 g. peas
1/2 cube vegetable broth
1 large onion
1 garlic clove
2 tbs EVOO
4 tbs cream cheese
1 tbs grated Parmesan
1 tbs parsley
Slack pepper
2 cups water
Salt

Preparing:

Mince the garlic and onion and brown in a pan with the olive oil. Add the peas, the half cube of broth and the glasses of water. Cook for 15 minutes over medium heat.
Cook the pasta in a pot of boiling salted water. When the peas are soft, transfer them to a blender, add the cream cheese and the parsley. Blend and, if necessary, add a spoonful of cooking water, season with salt. Drain the pasta and mix in the cream of peas and parsley.
Sprinkle with pepper, Parmesan and serve hot.

Preparation time: 20 minutes

The importance of pasta in Italy

Italy is the only country where pasta serves as the foundation of the national cuisine.

The multiple types, and the variety of flours used, illustrate both the central role this food plays in the Italian diet and each region’s ability to differentiate and identify itself through the varieties of pasta it produces.

Historians continue to debate pasta’s origin across the Italian peninsula. Some say Marco Polo brought it from Asia, others claim that the Etruscans came up with the recipe as a means to preserve the flour. Its nutritional value and long shelf life made it a versatile product for trading in the Mediterranean throughout the Middle Ages, and a staple in many households for centuries. Italians often say, “it is not a meal without pasta”.

Wheat field in Tuscany.

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