The Ingredients

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27 03, 2017

Spelt

2017-03-27T08:57:01+00:00

For our products we use monococcum spelt flour stone-milled coming from the biodynamic farm La Raia: our partner and supplier located

21 03, 2017

5 Cereals

2017-03-21T14:49:01+00:00

5 cereals flour is stone-milled by the mill Sobrino of La Morra and contains varieties of grains from the hills of

25 01, 2017

Hemp

2017-03-27T08:27:59+00:00

Hemp is a plant native to Central Asia. In Italy there has been a long tradition in the cultivation of hemp,

25 01, 2017

Chestnuts

2017-03-27T08:37:38+00:00

Chestnuts are a typical fruit from the fall season: they contain the 7% protein, 9% fat and 84% carbohydrates. Like all

25 01, 2017

Turmeric

2017-03-27T08:58:58+00:00

Turmeric is a yellow-orange color spice from India. For centuries it has been, and still is, one of the fundamental ingredients

25 01, 2017

Buckwheat

2017-03-27T09:10:03+00:00

Nourishing and energizing, buckwheat is available all year round and is a great substitute of wheat for those who are sensitive

25 01, 2017

Oats

2017-03-27T09:26:30+00:00

Oats are one of the cereals that contain more protein (up to 17%) and less carbohydrates, and is the one that

25 01, 2017

Corn

2017-03-27T09:43:07+00:00

For our pasta we use a blend of old varieties grown locally: ottofile, Marano and Pignolet. Corn ottofile is a native

25 01, 2017

Amaranth

2017-03-27T09:47:25+00:00

Amaranth is a plant native to Central America, is not a "real" corn, so it is free of gluten. Amaranth is

25 01, 2017

Quinoa

2017-03-27T09:59:25+00:00

Quinoa is a staple food of the people of the Andes, although not a cereal can be used in an equivalent

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