“Tagliarelle” pasta di grano Cappelli

6,00

“TAGLIARELLE” PASTA DI GRANO ANTICO MACINATO A PIETRA
Pasta prodotta a partire da un semolato di grano antico Senatore Cappelli selezionato per la sua qualità e macinato a pietra a bassa temperatura. Il grano utilizzato proviene esclusivamente dalla nostra fattoria, è coltivato con il metodo della Lotta Integrata e senza l’uso erbicidi e pesticidi ed è stato da noi selezionato per le sue qualità nutritive ed organolettiche.

ASCIUGATURA A BASSA TEMPERATURA
v.s PASTA INDUSTRIALE

A differenza della pasta commerciale le nostre Tagliarellesono essiccate a bassa temperatura 50°-65°C per tre giorni. La nostra pasta conserva integri i valori nutrizionali del grano e non contiene sostanze dannose. La pasta industriale, anche delle migliori marche, viene asciugata in 2-3 ore a temperature tra i 90°-125°C con un processo che ne deteriora le sostanze nutritive e produce Furosina.

50 disponibili

Tagliarelle pasta toscana di grano duro antico Cappelli . Da Semolato a pietra.

Tagliarelle pasta toscana di grano duro antico Cappelli . Da Semolato a pietra.

"Tagliarelle" Tuscan dry pasta made with stone ground flourAncient durum wheat with special taste.Special tasty dry pasta. It is made with ancient wheat stone grownd flour and dry with the LTDP method. Only Durum wheat Certified 100% from our farm in Tuscany.Ingredients: Flour of Ancient Durum Wheat Cappelli, Water.

DescriptionOur Linguacce dry pasta shape (also known as pappardelle) is made following the rules of craftsmanship with use of bronze dies and drying at low temperatures (50°-65°C), exclusively utilizing Stone-Ground Flour  made by Silvestri water mill, using only Durum wheat Certified 100% from our farm in Tuscany. Our Tagliarelle pasta shape of Durum Wheat are manufactured with only genuine ingredients and without added of eggs, they are packaged by hand as want the Ancient Tradition and the type of processing gives them roughness similar to homemade pasta.

LTDP - LOW TEMPERATURE DRYING PROCESSThe LTDP 50°-65°C method preserve the nutritional properties and doesn’t produce nocive sostance. The hight temperature industrial method 90°-125°C used by the most of the famous pasta brand, destroys the most of nutritional elements and produces Furosina that’s a genotoxic agent.

Grain BackwardDurum Cappelli Wheat, Durum Russello Ibleo WheatWe're going back in time, celebrating grain varieties that have remained untouched for hundreds and even thousands of years. We work with the Italian University research center CREA to reproduce in our farm old varieties.  We grow the wheat in our farm with a Low Impact Method (Integrated Pest Management) and after we bring to the 500 hunfreds years old water mill of the Silvestri's to transform the freshest, highest quality grains into excellent flour and 4 varieties of special pasta thanks to the Fabbri's. As you taste our grain-focused products, you will get to know the biodiversity of one of the most important foods on our planet. And they taste delicious, too.

Informazioni aggiuntive

Peso0.6 kg