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Nutritional values of Organic Pasta
349 Kcal/1.478 Kj
Carbohydrates of which sugars
70 g 2,9 g
Fats of which saturated fatty
1,5 g 0,3 g
Durum wheat semolina obtained according to organic production standards.
Try Organic Spaghetti pine cones and artichokes
Ingredients: - 400g of spaghetti ROMERO - 100g dried tomato in oil - Artichokes (fresh or frozen or bottled) - 50g of pine nuts - 2-3 dried chili (cayenne pepper) - 2 cloves of garlic - thyme stalks and basil leaves to taste - 100 ml of oil and grated Parmesan cheese
Peel and chop the garlic and chilies. Sauté in a tablespoon of olive oil, when the garlic begins to brown remove from heat and reserve. Also reserve the oil to use it later. Cook the artichokes, cut them in halves and set aside. Then cut dried tomatoes into squares. Brown the pine nuts in a pan with a drop of oil and set aside. Meanwhile cook the pasta and reserve. In a large skillet put some of the chili oil from the first step and brown the artichokes halves for a few minutes. Add the tomatoes and the pasta and fry for a few minutes. Add the garlic, chili and pine nuts. Stir. Serve with finely chopped basil and thyme and season with grated Parmesan.
Packing & Delivery
History back to 1926
The origin of the history of Pastas Alimenticias Romero S.A. dates back to 1926 when D. Manuel Romero Marqués founded the company under the name La competidora: Pastas para sopa. It was more of a small workshop where with very artisanal production systems a reduced daily production was obtained.
1st Production Plant of Romero Pasta
The founder with the first workers
1st Machine for Pasta Production
Like Italian pasta but made with the best ingredients from Spain
Since the early 90’ has increased significantly its sales abroad now sending its products to thirty different countries from different continents. Regularly participates in some of the most important food fairs in the world. From the marketing stand point it is a company with experience with all types of clients, of all sizes, from very different countries and different commercial activities and varied needs.
Pastas Alimenticias Romero now has modern and versatile facilities, were tradition and experience are combined with the most advanced Italian technology in the industry.
Packaging systems are also automated allowing the marketing of its more than 70 varieties of pasta, in a wide range of presentations and formats, focused in Wholesale, Horeca and final consumer.
In our case, the semolina comes mainly from the selected Aragonese durum that is appreciated for their quality. Spain is a privileged area for its particular conditions for growing durum wheat. The other ingredients used to manufacture specialties (pasteurized egg, spinach and tomato primarily) are products completely natural and prime quality. No additives, artificial coloring or artificial agents are used