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Product Code
1177
penne rigate farro - bio - GIROLOMONI
Price reserved for Buying Groups
€ 2,59Quantity: 500 grams
Price per Kg: € 5,18
Available
Minimum order: 12 Pc (6 Kg)
Minimum order for Foodcoopers: 1 Pc (0,5 Kg)
Manufactured by
Altromercato
Sold by
Altromercato - Pace e Sviluppo TV - List. colli
Supplier of BG registered in E-circles.org Organic certification, environmental, origin, etc.Via Montello - 31100 Treviso 4, 31100 Treviso (TV) - Italia
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Product description
Chosen by 3 Buying Groups
GAS Effetto Terra - San Biagio di Callalta (TV) - Gas Maserada sul Piave - Maserada sul Piave (TV) - Gas Ponte di Piave - Salgareda - Ponte di Piave (TV)
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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
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
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.
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
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
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
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