Pasta Callari produced with durum wheat of the ancient Long Spelt variety (PERCIASACCHI), not genetically modified, is rich in fibre and easily digestible thanks to a low gluten index and to its molecular structure which is less tenacious than "modern" grains.
Farro Lungo flour is stone milled without removing the germ, thus preserving all the organoleptic and nutritional characteristics of the wheat. It is rich in important substances such as proteins, vitamins (B1, B2, PP, B6), magnesium, calcium, iron, mineral salts and other trace elements naturally present in the germ. Recent studies on ancient grains have shown a lower allergenicity for people suffering gluten intolerance other than celiac disease.
A mixture studied purposely to obtain a coffee expressed by the intense and decided taste.
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Use this product to prepare delicious snacks or to enhance gravies and sauces.
Taggiasca pitted olives 180 gr. - Ranise
Tomato sauce meditaran 250 ml. - L'albero dei golosi
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.
