Farfalle

Farfalle is a very popular and widely eaten durum wheat pasta, with a characteristic butterfly shape (“farfalla” in Italian). Cut into rectangles and pinched in the centre, the dough has two different consistencies, light for the “wings” and more robust for the centre. Farfalle originates in Northern Italy, from the regions of Lombardy and Emilia Romagna.

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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 Fior Fiore, we don’t prioritize production speed at the cost of quality.
SLOW, LOW TEMPERATURE DRYING: Fior Fiore 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 Fior Fiore 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. Fior Fiore 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.

Ingredients

Durum wheat semolina.

Preparation

Bring 1 litre of water to a rapid boil. Add a pinch of salt. Gradually add pasta to the boiling water. Stir gently and return to a rapid boil. Cook without a lid, stirring occasionally for the minutes indicated on the package or until reaching the desired degree of tenderness. Drain and season to taste.

Cooking time: 10 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

Low Calories

Easy & Quick

Vegetarian

Pasta with swordfish and pistachios

Ingredients (Serves 4):

320 g. of pasta
300 g. of swordfish in slices
1 tbs aromatic herbs (chives, thyme, basil, parsley)
2 tbs (50 g.) pistachios
Zest of 1 lemon
1 clove garlic
EVOO

Preparing:

Grate the lemon zest in a bowl, add the chopped pistachios and aromatic herbs. Keep it aside.
Cook the pasta in a pot of boiling salted water. Meanwhile, in a non-stick pan, flavor the oil with the crushed garlic clove and add the diced swordfish. Brown for a few minutes and, at the end, season with salt and pepper before adding the pasta.
Also add the lemon, pistachio and aromatic herb dressing and sauté, adding a few tablespoons of cooking water if necessary.

Preparation time: 20 minutes minutes

Pasta with sun-dried tomatoes

Ingredients (Serves 4):

100 g. sun-dried tomatoes
4 tbs extra virgin olive oil
1 bunch of basil
2 spring onions
Salt
320 g. pasta
200 g. spinach
200 g. baked ricotta

Preparing:

Soak the tomatoes in warm water, then drain and slice. Mix with 2 tablespoons of olive oil and the roughly torn basil leaves. Slice the spring onions, heat the remaining olive oil in a frying pan and sauté them. Season to taste with salt, add the tomatoes and let cook for 5 minutes.
Bring a pot of salted water to a boil, cook the penne until al dente and drain. Add the pasta to the frying pan along with the spinach and cook, stirring for another minute over high heat. Remove from heat, top with slices of baked ricotta, stir and serve.

Preparation time: 20 minutes

Mediterranean farfalle salad

Ingredients (Serves 4):

Farfalle 350 g
3 tablespoons olive oil
2 cloves garlic minced
500 gr cherry tomatoes, quartered
Salt
Freshly ground black pepper
1/2 cup packed fresh basil leaves torn fresh
Mozzarella diced 300g

Preparing:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally.
In a large bowl pour 3 spoons of extravirgin oil, garlic and the quartered raw cherry tomatoes, salt, and pepper.
Drain pasta into the bowl. Add the basil leaves and the diced mozzarella , toss and serve.

Preparation time: 10 minutes

Pasta with pesto and fresh tuna

Ingredients (Serves 4):

25 g. Fiorfiore Basil Pesto
320 g. pasta
250 g. tuna fillets
Lemon zest to taste
1 dried chili
EVOO
Salt

Preparing:

Cook the pasta in a pot of boiling salted water.
In the meantime, in a pan, heat 2 tablespoons of oil and cook the diced tuna over medium heat. Flavor with the zest of an untreated lemon and with the chili pepper.
Add the pesto, previously softened with a ladle of cooking water. Drain the pasta and sauté with the sauce for a few seconds on low heat.

Preparation time: 10 minutes minutes

Golden pasta with carrots

Ingredients (Serves 4):

320 g. pasta
1 tbs curry powder
1 garlic clove
2 carrots
250 g. heavy cream
1 tbs minced parsley
Salt
Black pepper
EVOO

Preparing:

Cook the pasta. Clean the carrots and cut them into matchsticks. Brown the garlic in 3 tablespoons of olive oil. Add the carrots, let them flavor for a few minutes. Stretch with a little water where you will have dissolved the curry. Season with salt and pepper, cook over low heat until carrots are soft.
Add the cream to the carrot sauce and leave to flavor for 2-3 minutes on low heat.
Add the cooked pasta, sprinkle with the parsley and stir for one more minute before serving.

Preparation time: 12 minutes 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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