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  •  Vincenzo Spinosi Promotion In Beijing Pasta Spinosina

… Spinosina was born!

In 2012 Vincenzo creates a new product dedicated this time to his first granddaughter Emma. Spinosina is a kind of “chitarrina” but thicker and has the characteristic of not overcook. Thanks to this special texture, it is particularly suitable for “strong” cooking elaborations. The dough used for this specialty is made of very high quality durum wheat flour and fresh Omega3 eggs.

Beijing Pasta Spinosina Campofilone Marche “Kempinski” Spinosi Wine Dinner

Vincenzo Spinosi Promotion In Beijing Pasta Spinosina CampoFilone Marche “Kempinski” Via Roma by Francesco Sanna Master Chef