If their shape recalls small wings, it is because their name in Italian means “butterfly”. But in the Italian popular language they are also called “fiocchetti” or “galani”, from the name of the bow tie worn by men at galas. To tell the truth, however, about the way they were traditionally prepared, there is the Emilian term “stricchetti”, a dialect version of the verb “stringere” (to squeeze) which recalls the method by which in ancient times the small rectangles of handmade pasta were pinched with the fingers in the center until obtaining the aspect we all know, narrow and thicker in the center and thinner on the sides.

Farfalle

TRADITIONAL PASTA SHAPE OF

EMILIA ROMAGNA

Ingredients: durum wheat semolina.
Contains: wheat.
May contain: traces of soy.

NET WT. 16 OZ (1 LB) (454 g)

COOKING TIME 10-12 MINUTES

SELECTED DURUM WHEAT

SLOW DRYING

BRONZE-DRAWING MACHINE

Region of Italy

Emilia Romagna: the food
valley of taste excellence

The meat sauce, the original recipe one, the Prosciutto di Parma, the Aceto Balsamico of Modena and the Parmigiano Reggiano are the four pillars of the gastronomy of a land full of treasures.
From the great cities of art, where you can breathe in the splendor of Byzantine art, of the Duchies and the Seignories, to the small towns that preserve their Romanesque heritage and meander like pearls along the ancient Via Emilia.