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Penne rigate di grano duro timilia
Price reserved for Buying Groups
Quantity: 500 grams
Price per Kg: € 7,38
On offer until Lunedì 01 Gennaio 2024
Bookable
Periodicity: 29 Agosto - 29 Febbraio
Minimum order: 1 Pc (0,5 Kg)
Minimum order for Foodcoopers: 1 Pc (0,5 Kg)
Manufactured by
Via Duca D'aosta 33, 96016 lentini (SR) - Italia
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Product description
Ingredients
IGREDIENTI: farina integrale biologica di grano duro di varietà Timilia, acqua. Contiene GLUTINE. Peso 500 gr Paese di Coltivazione del Grano: Sicilia, Italia. Paese di Molitura del Grano: Sicilia, Italia. Valori Nutrizionali: 1448 kj /346kcal; carboidrati 66,70 g, di cui zuccheri 0,23 g; grassi 2 g, di cui saturi 0,35 g; proteine 13,50 g; Fibre alimentari 5 g; saleto write a review
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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
Provenienza: Sicilia
Certificates
ICEA - Ethical and Environmental Certtification Institute
Description
The pasta is produced only with the best grains, derived exclusively from organic crops to bring to the tables a superior product dedicated to color which choose a better quality of life.
Ingredients
Grano Duro
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
TRAFILATA IN BRONZO
ESSICATA A BASSE TEMPERATURE
100% GRANO AUTOCTONO SICILIANO
VARIETA' BIDI'
DA FILIERA CORTA E TRACCIATA
La pasta di grano duro siciliano Bidì o Margherito ottenuta dalla molitura a pietra naturale “La Ferté” è trafilata in bronzo ed essiccata a basse temperature. L’essiccazione a basse temperature consente di mantenere il prodotto “vivo”, senza alterarne le proprietà nutrizionali e organolettiche del grano. Solo il grano di alta qualità può permettersi il ciclo lento a bassa temperatura. Il suo profumo racconta storia, tradizione e passione.
INFORMAZIONI NUTRIZIONALI
Valori nutrizionali medi di prodotto per 100 g
Valore energetico: 1414.50 kJ /334 kcal
Grassi: 2 g
– di cui acidi grassi saturi: 0.5 g
– di cui acidi polinsaturi: 0.06 g
– di cui acidi monoinsaturi: 0.05 g
Carboidrati: 65 g
– di cui zuccheri: 3.6 g
Fibre: 5 g
Proteine: 12 g
Sale: < 0.1 g
Conservare lontano da fonti di calore, di luce ed evitare ambienti umidi.
Ingredients
Sfarinato di grano duro Bidì, acqua. Contiene glutine.
Description
Cuor di Pasta 100% durum wheat is produced only with wheat grown by the Company Terre Alte Picene with the technique of eco-sustainable symbiotic agriculture.
Durum wheat varieties: Maestà, Odisseo and Nazzareno.
The milling process is carried out with the artisanal Italian pasta-making tradition that maintains unaltered all nutritional properties of the wheat. The Bronze Drawn Slow Dried “Cuor di Pasta” has an intense and veiled sweet taste, rough and porous texture, easily withstands cooking.
Ideal for a healthy diet, perfect at home and requisite for top class restaurant services.
What is Symbiotic Agriculture?
Symbiotic Agriculture is an innovative cultivation technique in which the agricultural land is treated with completely natural products, such as symbiont fungi, bacteria and yeasts. for higher efficiency of the plant in nutrients uptake and tolerance from biotic and abiotic stresses. The application of natural products also preserves soil biodiversity. Without chemical treatments and zero environmental impact.
But above all, supportsthe well-being and a correct nutrition habit. Products obtained from symbiotic agriculture have a high content on functional foods and enhance the nutraceutical aspect of the food on our tables contributing to the prevention of diabetes, obesity and cardiovascular diseases.
Ingredients
Durum wheat semolina, Water.
Certificates
CAMPAGNA AMICA - Campagna Amica Foundation
Description
Pasta secca trafilata al bronzo. Impasto di farina e acqua e trafilatura al bronzo in trafile di diversi formati. Essiccazione lenta naturale a basse temperature in forni ventilati.
Ingredients
Farina di grano duro di Timilìa (origine Italia), Acqua minerale
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
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
Farina integrale di grano duro varietà Timilia, 100% biologica. Questa farina è stata lavorata esclusivamente con metodi artigianali. I grani sono stati coltivati sul territorio siciliano vicino i nostri terreni. La semina e la trebbiatura è stata eseguita sotto la nostra completa visione. Perché noi ci teniamo a offrirvi il meglio e controllare tutte le fasi della produzione. Modo d’uso: Ideale per pane e pasta. Può essere miscelata con altre varietà di grani antichi per diverse preparazioni.
Certificates
BIOAGRICERT - Bioagricert srl Certification Organization
Description
Provenienza: Sicilia
Certificates
ICEA - Ethical and Environmental Certtification Institute
Description
Particolare varietà̀ di grano antico siciliano caratterizzato da un chicco piccolo rotondo e scuro. Se ne ricavava una farina molto digeribile, adatta per la pasta e il pane fatti in casa. Questa cultivar è presente da tempi immemorabili in Sicilia e viene citato da Goethe, nel suo "Viaggio in Sicilia": «La tumenia, il cui nome deriverebbe da bimenia o da trimenia, è un bellissimo dono di Cerere, una specie di grano estivo che matura in tre mesi. Lo seminano a Capodanno fino a giugno ed è sempre maturo alla data stabilita. Non abbisogna di pioggia abbondante, ma di forte caldo; all'inizio la foglia è molto delicata, ma poi cresce insieme col grano e alla fine si rafforza assai.» (Johann Wolfgang Goethe, Viaggio in Sicilia, 1787).
Viene chiamato anche ‘marzolino’ o ‘marzuolo’ perché grazie alla possibilità della semina sino a marzo, e alla resistenza alla siccità ha permesso la sopravvivenza di intere popolazioni, anche in tempi di guerre e di incursioni saracene. Infatti, viene citato dalle cronache storiche sulle guerre successive ai “Vespri Siciliani”:
«... “Erasi in quell’epoca e per quella guerra venne introdotta la coltivazione del grano marzuolo, che allora diceasi Diminia perché, venendo in maturità in minor tempo degli altri frumenti, credeano gli agricoltori di correre meno pericolo […]» (Niccolò Palmeri, Carlo Somma; Palermo, 1883 - Opere edite et inedite - Pagina 802, Stabilimento Tipografico P. Pensante).
La farina di Timilia è particolarmente digeribile, sembra possa prevenire la sindrome dell’intestino irritabile. Si consiglia con il lievito di birra una lievitazione rapida, l’ideale è la lievitazione lunga ma solo utilizzando lievito madre.
Ingredients
Grano duro biologico varietà similia macinato a pietra
Description
Provenienza: Sicilia
Certificates
ICEA - Ethical and Environmental Certtification Institute
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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