Tasting Box Ancient Grains Pasta
Through gradual milling and pasta production within 24 hours, using pure Etna water, extrusion through bronze dies and slow drying at low temperature, our pasta holds its nutritional properties and the authentic aroma of quality wheat intact.
Our pasta, good like the olden days, is packed in a certified compostable pack from vegetable origin, to be disposed with organic waste. Our contribution for a plastic free world, your choice for a more sustainable future.
The Ancient Grains Tasting box contains 9 assorted packs of traditional pasta shapes:
– Timilia whole wheat Fusilli (1 x 400g.)
– Timilia whole wheat Caserecce (1 x 400g.)
– Timilia whole wheat Conchiglioni (1 x 250g.)
– Timilia whole wheat Spaghetti no.1 (1 x 400g.)
– Timilia whole wheat Linguine (1 x 400g.)
– Russello semi-whole wheat Fusilli (1 x 400g.)
– Russello semi-whole wheat Penne (1 x 400g.)
– Russello semi-whole wheat Scuma (1 x 400g.)
– Russello semi-whole wheat Spaghetti n.3 (1 x 400g.)
The Timilia grain, in Sicilian dialect Tumminia or Tumenia, is an ancient variety of short life-cycle durum wheat already cultivated and appreciated in ancient Greece for its strength and its great resistance to drought.
Since olden days considered the salvation of farmers when the first sowing gaves no fruit, by these words it is described by Goethe in his “Italian Journey” of 1789: “… the wheat is wonderfully fine. Tumenia, of which the name is derived from bimenia or trimenia, is a glorious gift of Ceres: it is a species of spring wheat, which is matured within three months. (..) At first it has a very delicate leaf, but in its growth it soon overtakes the wheat, and at last is very strong.”
The Russello grain, in Sicilian dialect Rossello, Ruscio or Russeddu, is an ancient variety of Sicilian durum wheat typical of the area of Ragusa that owes its name to the characteristic reddish-yellowish colour of its ears. The latter, up to 180 cm high, are particularly strong and resistant to climate and pests without the use of pesticides and chemical fertilizers.
A traditional milling process exalts their richness, maintaining intact the valuable nutritional properties of the grain and the balanced relationship between starch and gluten.
The result is a lighter and more digestible product capable to satisfy the search of quality and healthfulness, at home as well as in the starred kitchens.