Strangozzi Dicoccum – organic spelt pasta
€4,75
* Price includes VAT.
Typical Umbrian strangozzi, dedicated to those who love the genuine and unmistakable flavour of spelt, and to those who want to take advantage of all its nutritional characteristics.
| Weight | 0,515 kg |
|---|---|
| Dimensions | 9 × 13 × 33 cm |
| Nutritional values | Average values per 100g of product: energy: 350 kilocalories • fat: 2.3 g, of which saturated fatty acids 0.4 g • protein 12.5 g • carbohydrates: 67.4 g, of which sugars 3.1 g • fibre 5.1 g • salt 0.0 g |
| Origin | Umbria |
| Allergen | May contain traces of cereals containing gluten, soy, nuts, sesame. |
| Cooking time | 11-13 minutes |
Organic Strangozzi – Dicocco Farro Pasta.
Originating in the Spoleto and Foligno areas, strangozzi are one of the most typical Umbrian pasta shapes, also popular in the neighboring Marche region. Their name, strangozzi or stringozzi, appears to derive from the square cross-section typical of shoelaces.
Dedicated to those who love the authentic and unmistakable flavor of farro, but also to those who want to take advantage of all the nutritional benefits of this ancient grain, already used by the ancient Romans: high digestibility, low fat, and a low glycemic index.
Made exclusively with the Triticum Dicoccum farro variety, particularly suitable for pasta making due to its excellent cooking properties.
Slow-Rotating Stone-Ground Semolina
The organic semolina and flour used for our pasta is ground using natural stone, using grinders made of flint from nearby France, in our slow-rotating mill.
By not heating the grains during the milling process, our process allows us to preserve all the nutritional properties of the resulting semolina.
Bronze-drawn pasta dried at low temperatures
Bronze-drawn pasta makes the pasta particularly rough and porous, characteristics that allow sauces and condiments to be well-retained, significantly improving the flavor of the pasta dishes.
We use the ancient process of drying at low temperatures, a maximum of 40°C, which has significant advantages: it preserves all the flavors, nutritional and organoleptic properties of the original grain, and finally the starches that make the pasta more digestible as well as more elastic and pleasant to the bite.
This process takes longer to produce, but as with all good things made with love... we take the time necessary to make them to the best of our ability.
From an internal and certified organic supply chain
Our entire organic supply chain unfolds among the green hills of the Umbrian Apennines, but above all, it is entirely internal.
This means we have full quality control over every stage of production, from sowing to harvesting, from milling to packaging.
This adds further assurance to the traditional values inherent in organic farming: no chemical treatments, no improvers or preservatives, respect for the land, and the safety and authenticity of the foods produced.
