homePacchetto Gambe Gonfie - Rusco + Linfa di Betulla + Olio essenziale Limone
homePacchetto Ossa - Shiitake + Boswellia composta + Artiglio del Diavolo
Bio Fusilli made in Italy
Our bio Fusilli are produced using only traditional methods, rigorously bronze-drawn and dried at low temperature to avoid altering its exceptional nutritional properties. They have a low glycemic index and a low gluten content.
87% Organic durum wheat semolina Organic Cappelli, 10% Water, 2% Organic Curcuma, 1% Organic Black Pepper.
Our BIO Fusilli + are produced using only traditional methods, rigorously bronze-drawn and dried at low temperature to avoid altering the exceptional nutritional properties and to minimize the possibility of producing AGEs, harmful chemicals, at the base of degenerative processes at load of the human organism.
CREA (Council for Research in Agriculture and Analysis of Agricultural Economics) certifies the genetic purity of the wheat seed used. The quality certifications of the rest of the supply chain are entrusted to several independent bodies (Bio.inspecta BVH-27969, CCPB, ICEA) and guarantee the absence of high quantities of mycotoxins or any other type of pollutant that can be found in food, even in biological ones.
87% Organic durum wheat semolina Organic Cappelli, 10% Water, 2% Organic Curcuma, 1% Organic Black Pepper Articles for cardboard 10 packages of 500g net dimensions L 40 cm, P 27.5 cm, H 44 cm Cooking time 12/15 minutes
The pasta making :
The processing takes place in the Old Pastificio Roseto, Roseto degli Abruzzi (TE) through the discipline of organic farming and only through processing techniques that enhance the nutritional characteristics and the taste of the wheat.
The tradition of the ancient pasta makers is strictly respected, starting with the bronze drawing. The dough mass is pulled through special bronze dies that make the surface of the dough rough giving the possibility to better retain the sauce. During this operation, the pasta takes on the desired shape thanks to special bronze matrices.
Subsequently, the pasta is placed in drying rooms at a low temperature, around 45 ° for a period ranging from 24 hours up to 36 hours for long formats, guarantees the characteristic flavor of the grain and preserves all the organoleptic characteristics. The drying at high temperatures instead involves the flattening of the flavor, the dough keeps more cooking even if obtained with poor grains and above all lost many nutritional properties and some essential amino acids .
The attention paid to all production processes guarantees a product of nutritious quality and exceptional taste.