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Experience the taste of our artisanal creations, made with love and care.
Experience the taste of our artisanal creations, made with love and care.
FROM 1834 TO THE PRESENT
Established in 2020, Bianco Taste International connects the past to the present tracking back to ancestors who started in 1834.
We invite you to relive stages of the history, and our relationship with the primal ingredients of every recipe that started with the Antica Focacceria San Francesco. We invite you to rediscover the flavors that made recipes, and dishes have their roots in centuries of Sicilian, Greek, Arab, Spanish, and French gastronomic traditions.
At Bianco Taste International, our philosophy revolves around utilizing top-tier ingredients to elevate your dishes. We give precedence to locally sourced and organic ingredients whenever feasible to guarantee that our customers receive the finest product possible.
We provide an extensive range of specialty foods, such as artisanal dry pasta, preserves, and handcrafted sauces infused with an authentic Italian Grandma's touch. Each product is meticulously crafted to guarantee top-notch quality.
Our Olive oils’s color can vary from yellow gold to golden yellow. Its rich flavor may present a fruity taste with a hint of spice in the aftertaste, or a sweet, fruity flavor with an almond undertone. Italian oil’s aroma can boast an intense aroma, resembling fresh fruit, and are known for its good density.s category
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Fettuccine is a popular type of pasta in Roman cuisine. Descended from the extremely thin capelli d'angelo of the Renaissance, but flat and thick. Traditionally crafted from a mix of egg and flour.
Rigatoni, derived from the word “rigato” meaning ridged, are short, wide tubes of pasta with ridges on the outside but smooth on the inside. Rigatoni is perfect for tick sauces as their ridges and wide center help capture the sauce perfectly. Typically crafted with Semolina
Pappardelle is a wide, flat ribbons egg pasta, originally from Tuscany (Toscana) This region is also known for its rich, intense, and often meat-based sauces.
Tagliatelle is the pride of the region Emilia-Romagna. There is a clear distinction between pappardelle and tagliatelle. Pappardelle is notably wider in shape. Both types are typically crafted from the traditional 'pasta all'uovo'.
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