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Rigatoni from Timilìa
Slow-drying durum wheat semolina pasta, bronze drawn
Valdibella pasta was born in Sicily, from the ancient Timilìa wheat (or Tumminìa). For centuries it has been considered the “grain of the peasants”, because being a late grain, it was sown after having finished working the fields “of the masters” and was therefore destined for the family pantry.
On the pitch it is a real strength: it goes well through periods of drought and it resists very well to weeds. Being an ancient wheat, it is not genetically modified and no fertilizers or herbicides are needed to grow it. It has a very weak gluten index. It is naturally rich in polyphenols and, thanks also to the favorable climate, it does not contain mycotoxins.
For the production of pasta, water from a source that does not have industrial agriculture upstream is used. It is dried at low temperatures and in long times, to maintain all the nutrients and organoleptic contents.
Technical information
- Ingredients
- Allergens
- Quantity
- Method of use
- Storage conditions
- Origin and certification
- Nutritional table
Ingredients
organic Timilìa durum wheat semolina, water
Allergens
Contains gluten.
May contain: mustard
Quantity
500 gr
Method of use
Cooking 8 minutes
Storage conditions
Keep in a cold and dry place
Origin and certification
Prodotta e confezionata per:
Valdibella cooperativa agricola
Via Belvedere, 91
90043 Camporeale
Italia – Sicilia
N. LF45 – IT BIO 006
nel laboratorio di:
Gino Girolomoni
cooperativa agricola
via Strada delle Valli 21
61030 Isola del Piano (PU)
Nutritional table
Nutritional average values per 100 g:
energy 1486 kJ / 351 kcal; fats 1,8 g; of which saturated 0.4 g; carbohydrates 70 g; of which sugars 3,6 g; fiber 3,2 g; protein 12 g; salt 0.01 g.
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