Pasta Callari produced with durum wheat of the ancient Long Spelt variety (PERCIASACCHI), not genetically modified, is rich in fibre and easily digestible thanks to a low gluten index and to its molecular structure which is less tenacious than "modern" grains.
Farro Lungo flour is stone milled without removing the germ, thus preserving all the organoleptic and nutritional characteristics of the wheat. It is rich in important substances such as proteins, vitamins (B1, B2, PP, B6), magnesium, calcium, iron, mineral salts and other trace elements naturally present in the germ. Recent studies on ancient grains have shown a lower allergenicity for people suffering gluten intolerance other than celiac disease.
The climate, the spring water and the soil of this marvelous island add quality and prestige to this product of the highest level: stone milling with dry system at low revolutions to avoid overheating of the product and preserving its organoleptic properties , slow extrusion, bronze drawing, long drying times (30-48 hours) at low temperatures, manual packaging do the rest.
>> dettaglio
This pasta is produced using durum wheat semolina "Cappelli", cultivated in Sicily. Cappelli certainly deserves a place of privilege among the old varieties of durum wheat, because it was the first "chosen" variety, selected by Nazareno Strampelli, the "wizard of wheat".
