Cracker artigianali Vegan semi-Integrali
Dolci e Salati Vegan Buoni e Sani
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Cracker artigianali Vegan semi-Integrali
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Quantity: 125 grams
Minimum order: 1
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Shelf Life: 30 days
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Product description
Manufactured 100% in Italy
Sono uno snack salato gustoso e tutto vegetale ideale per uno spuntino, per arricchire la tavola e accompagnare un aperitivo. Disponibili in sacchetti da 200 gr. Si conservano fino ad oltre un mese se conservati ben sigillati in luogo asciutto.Ingredients
Olio Extra vergine di oliva, farina tipo '0', farina integrale, sale marino integrale di Sicilia, semi di girasole biologici italiani, acquaAllergens
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Gas Versilia - Viareggio (LU)
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Description
Sono uno snack salato gustoso e tutto vegetale ideale per uno spuntino, per arricchire la tavola e accompagnare un aperitivo. Disponibili in sacchetti da 1 kg. Si conservano fino ad oltre un mese se conservati ben sigillati in luogo asciutto.
Ingredients
Olio Extra vergine di oliva, farina '0', farina integrale, sale marino integrale di Sicilia, semi di girasole biologici italiani, acqua
Description
Sono uno snack salato gustoso e tutto vegetale ideale per uno spuntino, per arricchire la tavola e accompagnare un aperitivo. Si conservano a lungo (oltre un mese) se conservati ben sigillati. Disponibili sfusi in unico sacchetto. Sono disponibili anche confezioni più piccole descritte separatamente.
Ingredients
Olio Extra vergine di oliva auto-prodotto (o di produzione locale), farina tipo ‘0’ o 1 di produzione locale, sale marino integrale di Sicilia, semi di girasole biologici italiani, acqua
Description
Sono uno snack salato gustoso e tutto vegetale ideale per uno spuntino, per arricchire la tavola e accompagnare un aperitivo. Disponibili in sacchetti da 200 gr.
Ingredients
Olio Extra vergine di oliva auto-prodotto (o di produzione locale), farina tipo ‘0’ o 1 di produzione locale, sale marino integrale di Sicilia, semi di girasole biologici italiani, acqua
Description
Crispy biscuits with a rustic flavor and a subtle lemon flavor. Ideal with a black tea or a healthy snack. Made with vegetable ingredients and whole Italian stone-ground flour BIO.
Pack of 300g
Ingredients: Organic whole wheat flour, brown sugar, oatmeal, rice oil, leavening agent (sodium bicarbonate), lemon, salt.
Description
It is an artisanal and high quality pasta, slowly dried, it is produced by an artisanal pasta factory with traditional methods. The bronze extrusion gives to the product the ideal texture so that it catches better the sauce thanks to the rough surface. The semi-whole durum wheat semolina is the perfect compromise between taste and nutritional quality.
Description
It is an artisanal and high quality pasta, slowly dried, it is produced by an artisanal pasta factory with traditional methods. The bronze extrusion gives to the product the ideal texture so that it catches better the sauce thanks to the rough surface. The semi-whole durum wheat semolina is the perfect compromise between taste and nutritional quality.
Description
To make this pasta we use an organically grown wheat variety with great historical and nutritious value. Graziella Ra® is a type of wheat taken from an Egyptian tomb. It was brought to Italy towards the end of the 1970s by an archaeologist, who gave it to Paride Allegri, gardener for the Municipal Council of Reggio Emilia during that time. Ivo Totti in turn gave a handful to the members of the Alce Nero Cooperative, with precise instructions; if we should manage to grow it successfully, we were to name it Graziella, after the archaeologist's daughter, who died tragically during the Second World War.
But what does "RA" have to do with it? In Ancient Egypt, "RA" was the sun, to which we have also dedicated this variety, since it is the sun that provides the Earth with its essential heat and light every day. After overcoming various problems, we managed to grow this wheat and to make the first pasta.
It is grown by our members in the hills of the Montefeltro area, in the province of Pesaro and Urbino. It is a wheat with a medium-long cycle and tall size, complete with large ears with long aristas. Yield does not exceed 15-20 quintals per hectare.
Tests performed at the University of Urbino (Department of Food Biotechnologies) have shown that this is a wheat variety that is particularly rich in protein, mineral salts and selenium, a powerful antioxidant with an effective action against free radicals, which are responsible for many human diseases.
Another important characteristic of this grain is that since it has not been subjected to genetic improvement, it is better suited than other varieties to be introduced into the diets of people who suffer food allergies. However, like all wheats, this variety contains gluten and is therefore unsuitable for people affected by celiac disease.
Girolomoni® pasta made using 100% Graziella Ra® semi-whole wheat flour is bronze drawn and dried at low temperatures for very long periods (approximately 12 hours for long pasta and 8 hours for short pasta) to preserve all of the nutrients and sensory qualities of the raw material in the finished product.
Description
Rusks exclusively made with botanical ingredients and Italian stone-ground flour.
Ingredients: Wheat flour type 1, whole wheat flour, sugar, yeast, olive oil, malt, yeast, salt.
Description
Pastry (0 biological flour, corn flour, almond flour, juice and orange peel (if organic), cold-pressed organic oil (corn or sunflower), bio corn syrup, ev. of organic rice milk ), apples, tahini, cinnamon, salt, chopped hazelnuts
Ingredients
Farina 0, farina integrale, olio di girasole biologico spremuto a freddo, malto di riso biologico, latte di riso biologico, sale marino integrale di Sicilia, amido di mais, aroma naturale vaniglia,
Description
To make this pasta we use an organically grown wheat variety with great historical and nutritious value. Graziella Ra® is a type of wheat taken from an Egyptian tomb. It was brought to Italy towards the end of the 1970s by an archaeologist, who gave it to Paride Allegri, gardener for the Municipal Council of Reggio Emilia during that time. Ivo Totti in turn gave a handful to the members of the Alce Nero Cooperative, with precise instructions; if we should manage to grow it successfully, we were to name it Graziella, after the archaeologist's daughter, who died tragically during the Second World War.
But what does "RA" have to do with it? In Ancient Egypt, "RA" was the sun, to which we have also dedicated this variety, since it is the sun that provides the Earth with its essential heat and light every day. After overcoming various problems, we managed to grow this wheat and to make the first pasta.
It is grown by our members in the hills of the Montefeltro area, in the province of Pesaro and Urbino. It is a wheat with a medium-long cycle and tall size, complete with large ears with long aristas. Yield does not exceed 15-20 quintals per hectare.
Tests performed at the University of Urbino (Department of Food Biotechnologies) have shown that this is a wheat variety that is particularly rich in protein, mineral salts and selenium, a powerful antioxidant with an effective action against free radicals, which are responsible for many human diseases.
Another important characteristic of this grain is that since it has not been subjected to genetic improvement, it is better suited than other varieties to be introduced into the diets of people who suffer food allergies. However, like all wheats, this variety contains gluten and is therefore unsuitable for people affected by celiac disease.
Girolomoni® pasta made using 100% Graziella Ra® semi-whole wheat flour is bronze drawn and dried at low temperatures for very long periods (approximately 12 hours for long pasta and 8 hours for short pasta) to preserve all of the nutrients and sensory qualities of the raw material in the finished product.
Description
Pastry flour 0 bio, corn flour, almond flour, orange juice (and peel if organic), sunflower oil (or corn) cold pressed biological, bio corn syrup, ev. bio rice milk, organic sugar-free jam (choice of blueberries, strawberries, blackberries, berries, apricots, cherries).
Ingredients
Farina '0', farina integrale, olio di girasole biologico spremuto a freddo, malto di riso biologico, latte di riso biologico, sale marino integrale di Sicilia. Marmellata biologica senza zucchero aggiunto.
Description
Cannellini beans or white cake, toasted hazelnuts, organic sunflower oil, cocoa powder, brown sugar, ev. organic rice milk.
Ingredients
Legumi, nocciole tostate, olio di girasole biologico, cacao amaro, zucchero di canna grezzo, latte di vegetale biologico, sciroppo d’acero.
Description
To make this pasta we use an organically grown wheat variety with great historical and nutritious value. Graziella Ra® is a type of wheat taken from an Egyptian tomb. It was brought to Italy towards the end of the 1970s by an archaeologist, who gave it to Paride Allegri, gardener for the Municipal Council of Reggio Emilia during that time. Ivo Totti in turn gave a handful to the members of the Alce Nero Cooperative, with precise instructions; if we should manage to grow it successfully, we were to name it Graziella, after the archaeologist's daughter, who died tragically during the Second World War.
But what does "RA" have to do with it? In Ancient Egypt, "RA" was the sun, to which we have also dedicated this variety, since it is the sun that provides the Earth with its essential heat and light every day. After overcoming various problems, we managed to grow this wheat and to make the first pasta.
It is grown by our members in the hills of the Montefeltro area, in the province of Pesaro and Urbino. It is a wheat with a medium-long cycle and tall size, complete with large ears with long aristas. Yield does not exceed 15-20 quintals per hectare.
Tests performed at the University of Urbino (Department of Food Biotechnologies) have shown that this is a wheat variety that is particularly rich in protein, mineral salts and selenium, a powerful antioxidant with an effective action against free radicals, which are responsible for many human diseases.
Another important characteristic of this grain is that since it has not been subjected to genetic improvement, it is better suited than other varieties to be introduced into the diets of people who suffer food allergies. However, like all wheats, this variety contains gluten and is therefore unsuitable for people affected by celiac disease.
Girolomoni® pasta made using 100% Graziella Ra® semi-whole wheat flour is bronze drawn and dried at low temperatures for very long periods (approximately 12 hours for long pasta and 8 hours for short pasta) to preserve all of the nutrients and sensory qualities of the raw material in the finished product.
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Last update: 04-01-2023
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