- Products »
- All »
- Agriculture, food & beverages »
- Food items »
- Grain Products »
- Pasta
FUSILLI
€ 2,50Quantity: 500 grams
Price per Kg: € 5,00
Available
Minimum order: 1 Pc (0,5 Kg)
Manufactured by
C.da Fornazzo sn, 90043 Camporeale (PA) - Italia
Free Shipping!
= 0
Show Cart Show all products Join a Buying Group
Product description
Manufactured 100% in Italy
Confezione di 500g.Trafilata in bronzo, lenta essiccazione a bassa temperatura.
“La vita è una combinazione di pasta e magia” (F. Fellini).
Ingredients
SEMOLA DI GRANO DURO, ACQUAto write a review
You may also be interested to
Description
This highly digestible pasta is produced using only carefully selected triticum dicoccum spelt that is cultivated by our associates in the hills of Umbria and Marche, with strictly organic methods.
Spelt is an ancient grain which is high in fibre, protein and nutrients also found in the finished product, because of the low desiccation process temperatures, and a process that takes place over a long period of time: about 12 hours for long pasta and about 8 hours for short pasta.
We produce two types of Girolomoni® pasta with spelt: a white pasta with 100% spelt flour, and a whole wheat pasta using a 100% wholemeal spelt flour.
Description
Made exclusively with durum wheat, grown in Italy by our members or by farmers we collaborate with. We dry our pasta at low temperatures, over a long period (about 12 hours for long pasta and 8 hours for short pasta) to preserve all of the wheat’s nutritional and natural qualities of taste and aroma.
Description
To make whole durum wheat semolina, we use semolina ground so as to remove only the single outermost cortical layer. It is therefore pasta that is rich in fibre.
Our whole wheat pasta contains almost the entire germ of the wheat, a major source of lipids, antioxidants, vitamins, minerals and enzymes packed with nutrients and of high biological value.
Description
Durum wheat pasta is made using only durum wheat grown in Italy using strictly organic methods, either by our members or by farms which have a special agreement with us.
Drying takes place at low temperatures and over very long periods of time (approximately 12 hours for long pasta and 8 hours for short pasta) to preserve all of the grain's nutrients and sensory qualities.
We make two Girolomoni® pasta ranges: durum wheat semolina pasta and durum whole wheat semolina pasta. To make this latter, we use semolina ground so as to remove only the single outermost cortical layer. It is therefore pasta that is rich in fibre.
Description
The pasta is produced only with the best grains, derived exclusively from crops
organic to bring to the tables a superior product dedicated to color
who choose a better quality of life.
Ingredients
Grano Duro
Ingredients
Semola di grano duro cappelli macinata a pietra
Certificates
ICEA - Ethical and Environmental Certtification Institute
Description
I Fusilli di farro dicocco integrale bio racchiudono tutta l'essenza della semola integrale di farro. Uno dei formati di pasta più apprezzati dalle famiglie italiane si presenta come perfetto ambasciatore per conoscere la delicatezza del farro.
Ingredients
Semola integrale di farro dicocco bio
Description
This pasta is made using durum wheat semolina - Cappelli - grown organically by our members in the hills of the Marches region.
Cappelli most certainly deserves a privileged place among the varieties of old established durum wheat, because it was the first "chosen" variety, selected by Nazareno Strampelli, the "wheat wizard".
The name will not mean much to most people, but many will remember the television film where Benito Mussolini was shown harvesting and threshing grain. That was Cappelli durum wheat. It was named in honour of Abruzzi Senator Raffaele Cappelli, who promoted agrarian reform in the early 1900s.
Cappelli is a wheat with a high protein content; it grows majestic and tall in the fields. Its notable height (it can reach 180 cm) has made this variety of wheat difficult to grow because it is continually at risk from setting, mainly on account of wind or rain. With excellent soil conditions and with mild climatic trends, Cappelli can reach a yield of 18-23 quintals per hectare. The Cappelli variety can in any case be defined as a "chosen variety", both on account of its excellent protein and sensory characteristics and of the fact that it is the ancestor of many, many other varieties that are still grown today.
The Girolomoni® pasta made using 100% semolina from this variety of wheat is bronze drawn and dried at low temperatures for very long periods (approximately 12 hours for long pasta and 8 hours for short pasta), in order to maintain all of the nutrients and sensory qualities of the raw material in the finished product.