This is the pasta we use
Organic, wholegrain, including the wheat germ, and dried at low temperatures
Our wholegrain pastas are organic; their ‘bio’ label guarantees they have been produced according to specific safety criteria: the raw material used, in this case wheat, is grown on land which must be at a certain distance from the closest built-up area; no synthetic, laboratory-produced pesticides or herbicides may be used by the farmer. This guarantees greater respect for nature and higher levels of human health protection. The exclusion of synthetic chemicals reduces the level of soil and groundwater pollution otherwise caused by traditional farming methods. The consumption of organic foodstuffs eliminates the risk of ingesting potentially toxic chemical residues.
Our wholegrain pasta shapes, fusilli, caserecce, sedani and pennette are all organic; with this extra quality guarantee, customers can taste our special dishes in total peace of mind.
Our pasta shapes, fusilli, caserecce, sedani and pennette are all wholegrain. What does ‘wholegrain’ mean? It means that the pasta is made from unrefined flour. The grains of wheat are introduced whole into the milling process from which emerges the wholegrain flour used to make our pasta. White pasta, on the other hand, is refined and in the process loses a lot of nutrients.
Wholegrain pasta therefore is richer in nutrients than refined pasta. It contains fibre, which helps the digestive process. It has a higher level of protein, and contains antioxidant polyphenols as well as vitamins E and B.
Produced with wheat germ
Another characteristic of the various wholegrain pastas is that they contain the whole wheat germ.
What is that? The germ is the most important internal part of the wheat grain, since it is responsible for the germination of the new plant. Wheat germ pasta abounds in nutrients such as proteins, vitamins, good fats, mineral salts and phytoactive substances such as flavonoids and phytosterols.
Produced at low temperatures
The pasta manufacturing process includes a drying phase. This may occur at different temperatures, with different repercussions on the nutritional value of the resulting pasta. High temperature drying shortens production time at the expense of nutritional value: some of the important nutrients are effectively ‘burnt up’. Fusilli, caserecce, and sedani in particular are dried at extremely low temperatures thus maintaining intact all the fibre, minerals and vitamins, especially