Shenzhen Longchi Food & Service in China.

        Chinese have a long history – approximately 4 thousand years of eating noodles. So far, people from Yellow River Drainage Area and its northern area take noodles as their staple food, while people from the southern take them as breakfast. The ingredients made into noodles vary, but mainly are grain flour or bean flour. There are sorts of noodles in China, the most famous are: Noodles with Soy Bean Paste in Beijing, Saute Fine Noodles, Lanzhou Hand-Pulled Noodles, Shanxi Sliced Noodles, Sichuan Noodles with Peppery Sauce, Guangzhou Noodles with Wonton, etc.
        Italians improved the technology of making noodles to become PASTA, a kind of noodles made of wheat. Meanwhile, they also made some special sauce called PASTA SAUCE, which brings health and convenience to our life. Let’s enjoy variable AGNESI which gives you pasta of unique taste, excellent cooking performance and pasta sauce with almost two centuries of passion.
        Italy is a gourmet country which has a long history in catering. Like Italian elaborate art, fashion and automobile, Italian cuisine are universally elegant and noble, rich and simple, original-emphasis. They have plenty styles of cooking and hundreds of thousands of dishes. Italian seafood and sweets are both well-known besides the

most familiar pizza and pasta. The Italian dish is crowned as “The Mother of Western Food” because it makes a profound impact on European and American catering with a long history, also develops a variety of styles including French and American dishes.
Italians like to apply garlic, onion, tomato, cheese to their dishes. The main cooking methods of sauce can be fry, bake, braise, stew, etc. Normally the main ingredients are suggested to be pickled or fried with sauce, which adds excellent flavor to dish and brings multiple textures.
talians are good at cooking pasta and rice product which serve almost every meal with different varieties and flavors. Pasta and pizza are most famous Italian dishes. Pasta has a variety of shapes and colors. The slanting shape is designed for absorbing sauce into pasta inner while the striped shape is for maintaining sauce on pasta surface. Colors of pasta mean adding different nutriments to pasta which all come from natural ingredients instead of artificial color. Pasta sauce is leaded by three kinds of sauces which are respectively Tomato Sauce based on tomato, Cream Sauce based on fresh butter, Pesto Sauce based on basil and olive oil. These sauces can pair with seafood, beef and vegetable, they will turn out a variety of flavors.

AGNESI maintains traditional feature of Italian food and emphasizes quality of raw material, therefore Agnesi products guarantee an original flavor. Pasta of more than 100 shapes and pasta sauce with different varieties and features contribute to the versatile Italian cuisines and furthermore bring richer nutrient dishes to our tables. Taste traditional Italy food, you can start from AGNESI.

	Pasta and Pasta Sauce Phantasmagoric shapes of pasta together with multifarious pasta sauces make various pasta dishes and bring rich gourmet dishes on our dining table. Except the traditional method of making pasta dishes, you can cook them based on personal preferences, eg. soup, cold dressing, fry, bake, etc. When the pasta of lovely shapes, such as chifferi, farfalle and fusilli is made with sweet water, it's not only delicious but also beautiful, which are very suitable for kids and the elderly.

	Besides pairing with pasta, pasta sauce has many ways of cuisines of Chinese style. ▲ Fried rice: Fried rice with eggs and stir fried rice with seafood seasoned with any kind of AGNESI Pasta Sauce can make one favorite dish for Chinese people. The pasta sauce seasoning fried rice directly after heating shall bring you another flavor. ▲ Fried noodle: Pasta is one kind of noodles, thus pasta sauce can also be noodle sauce and be applied to season fried noodle, noodle soup, etc.

▲ Soup: Many Western-style soups such as vegetable soup, borscht, etc., use tomatoes as the basic ingredients. Actually, the flavor of tomato ingredient in pasta sauce is richer and the texture is better when making a variety of western-style soups.
▲ Sauce: The main ingredient in pasta sauce is tomato, whose flavor is richer than tomato sauce. You can replace tomato sauce with a certain pasta sauce of specified favor based on personal preference and characteristic of food.

Durum Wheat – The Source of Health!
Thanks to its greater drought tolerance and briefer cultivation cycle (between sowing and harvest), durum wheat has been developed and adapted to warmer, more arid climates, typical of the Mediterranean. Numerous varieties of durum wheat exist, the characteristics of each selected and progressively improved over time.
When ground, durum wheat produces an amber-type yellow flour (the intensity of the color depending on the variety), also called semolina. The dough is characterised by a medium degree of extensibility and high tenacity (due to the presence of gluten, a mixture of gliadin and glutenin proteins), making it perfect of for the production of pasta (to the extent that Italian law 580 of 1967 states that dried pasta, including egg pasta, must be made with durum wheat flour only).<

Tips for Pasta and Pasta Sauce
        ▲ Pasta is made of Durum Wheat, which will easily get infested once contacting water and moisture air. Please seal the unused proportion and store in dry cool place.
        ▲ Pasta is not suitable to store in refrigerator. Due to the moisture and cold of refrigerator, it’s easier to get infested. Store the leftover in refrigerator and boil for 40-60mins before serving.
        ▲ When cooking pasta, it is normal having sediment (almost 10%) within water.
        ▲ Do not pour oil into pasta when cooking. The oil will accelerate the decomposition of starch and therefore cause damage to pasta shape.
        ▲ AGNESI Pasta Sauce and Pesto are made of natural vegetables, fruit, and meat. No preservatives are added. Do not contact any water and material. Seal the leftover and store in refrigerator. Try to use out in 3-4 days for avoiding going moldy.
        ▲ Pasta sauce and pesto are suggested to pair with proper amount of olive oil, pepper and cheese.

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