Torcetti Semola Grano Duro – 500g
Made in an artisanal way, these pastas are rich in protein, elastic and hold their shape well during cooking. They are bronze-drawn to obtain a porous dough that facilitates the "grip" with the sauce while the very slow drying process (about 30 hours) keeps the value of proteins, gluten and vitamins as high as possible.
Penne BIO Whole Wheat Semolina - 500g
Our organic wholemeal semolina pasta is made from 100% certified Italian organic durum wheat wholemeal semolina and spring water as an ingredient in the dough.
The production of the pasta fully follows traditional methods, with cold kneading and bronze drawing, in order to obtain a pleasantly rougher and more porous pasta, ideal for absorbing sauces and enhancing the flavour.
In order to obtain a unique taste of organic wholemeal pasta without altering its precious nutritional values, long drying times are essential. The freshly made pasta is left to rest for over 24-30 hours on wooden frames, with the temperature and humidity constantly monitored.
Pappardelle all’uovo – 500g
Cameroni Durum Wheat Semolina - 500g
Made in an artisanal way, these pastas are rich in protein, elastic and hold their shape well during cooking. They are bronze-drawn to obtain a porous dough that facilitates the "grip" with the sauce while the very slow drying process (about 30 hours) keeps the value of proteins, gluten and vitamins as high as possible.
Ditalini Semola Grano Duro – 500g
Made in an artisanal way, these pastas are rich in protein, elastic and hold their shape well during cooking. They are bronze-drawn to obtain a porous dough that facilitates the "grip" with the sauce while the very slow drying process (about 30 hours) keeps the value of proteins, gluten and vitamins as high as possible.
Rigatoni Semola Grano Duro - 500g
Made in an artisanal way, these pastas are rich in protein, elastic and hold their shape well during cooking. They are bronze-drawn to obtain a porous dough that facilitates the "grip" with the sauce while the very slow drying process (about 30 hours) keeps the value of proteins, gluten and vitamins as high as possible.
Fettuccine all’uovo – 500g
Farina di Farro – 500g
Bartolini wholemeal spelt flour is obtained by stone milling the whole grain and is naturally a source of fibre. We only use quality spelt grown 100% in Italy. Dicoccum which is one of the oldest cereals cultivated by man, whose origins date back over 5000 years in the Fertile Crescent. Whole spelt flour is excellent for the preparation of bread, pizza and pasta.
Calamari Semolina Durum Wheat - 500g
Made in an artisanal way, these pastas are rich in protein, elastic and hold their shape well during cooking. They are bronze-drawn to obtain a porous dough that facilitates the "grip" with the sauce while the very slow drying process (about 30 hours) keeps the value of proteins, gluten and vitamins as high as possible.
Quinoa - 500g
Completely gluten-free and therefore suitable for coeliacs, it is a complete food, rich in carbohydrates and protein, and also contains a good source of phosphorus, potassium and manganese. Due to its polyunsaturated fatty acid and linoleic acid content, it is considered useful in preventing cardiovascular disease.