“Principe di Gerace” organic pasta is prepared with flours obtained from ancient grains grown and matured with love and passion in the sun of Southern Italy. The whole production chain is strictly controlled: each phase of the process, from sowing to harvesting the wheat in the fields, bronze die extrusion, and slow drying, aims at obtaining a product of the highest quality.
The Cappelli variety wheat flour,used for the preparation of this pasta, is an important element of the Mediterranean diet due to its high protein content (about 16% of the dry product) so much so that, in the early 1900s, it was defined as the poor man’s meat for its high protein content and low gluten and sugar count. The whole process is based on the ancient Italian tradition: bronze die extrusion at low speed, slow drying at a low and constant temperature that reproduces the natural drying in the sun for about 30/35 hours, give our pasta high digestibility, and the typical porous and rough surface ideal for picking up any sauce.
Italian durum wheat semolina pasta, Cappelli variety
Table of nutritional values:
|Average nutritional values for||100 g|
|Calories||353 kcal / 1472,77 kJ|
|Of which Sugar||70.0 g|
|Fibre alimentari totali||0.72 g|