The right portion. The rest is up to the Chef.
70 g of dry pasta yield roughly 120 g once cooked, before the sauce.
before the sauce
Our Senatore Cappelli wheat pasta in a new format designed for the world of professional kitchens.
A simple idea, born from watching what happens in the kitchen every day: getting the amount right, keeping portions consistent and cutting waste, without giving up quality.
That is why we chose 70 grams. A portion that is already defined. A balanced base on which every Chef can build and interpret their own dish.
In our cooking tests, 70 g of Brunitta reach roughly 120 g after cooking and draining, before the sauce is added.
To that you add the ingredients, the sauce, the finish and the Chef's creativity. The result is a portion designed from the start to sit in balance within a menu.
In a professional kitchen even a few grams, multiplied by hundreds of covers, can make a difference by the end of the year.
70 g means a set amount for every preparation, helping to make service simpler, more precise and more consistent.
No more weighing every time, better control of how much is used and less risk of over-portioning.
Four shapes from our selection, offered in the new single-portion pack dedicated to the Horeca channel.
Inside every pack is the Brunitta pasta of always, made with Senatore Cappelli wheat and tied to our land and our own supply chain.
We rethought its size for the people who turn it into a dish every day.
Designed for restaurants, masserie, hotels, farm stays, bistros and Horeca professionals.
