Wholemeal Pasta Durum Wheat Fusilli 500g

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$6.00

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The Product in Brief:

✓ From Italian durum wheat

✓ Bronze drawn

✓ Slow drying at low temperature

✓ For a conscious, ethical, healthy and nutritious diet

✓ Keep in a cool, dry place

Pasta made with stone-ground Mulino Terrevive wholemeal durum wheat flour.
It brings ancient flavours to the plate right from the opening of the package, the aroma released is intense and characteristic.
Its taste takes memory back to the past, rediscovering flavours that have been lost due to modern industrial transformation.

The pasta is bronze-drawn to give it a rough and porous appearance, a distinctive feature of craftsmanship.
The rough and porous surface allows the Pasta to retain sauces so you can enjoy the dish as a whole with every bite.
The drying phase takes place at low temperatures: this step lengthens production times compared to the industrial process but guarantees the conservation of all the nutritional substances of the grain.

A pasta that tells the story of the wheat from which it is born, an expression of the flavours, values and history of those who grow it.
The aim of Mulino Terrevive is therefore to project into the future the agricultural history of Veneto made of ancient cereals with high nutritional value.
This pasta is not made from mixtures, it has no additions or genetic modifications of its ingredients: it is simply the union of flour, as a result of stone grinding, and water.

Try it paying attention to the cooking times indicated on the package and adding a pinch of loving delicacy: a few minutes are enough to have it ready on your tables.

Ingredients

Stone-ground Italian durum wheat semolina, water.
May contain traces of soy, mustard.

Conservation

Keep the product in a cool, dry place away from sunlight.
Once opened, the product deteriorates rapidly. Please refer to the instructions on the label.

Cultivation Area

Rovigo/Vicenza

Nutritional information per 100g Energy 348 kcal-1475 KJ Vitamin A 183 IU/100g Fats 1.8 g Vitamin C less than 1 mg Saturated fatty acids 0.3 g Soccer 31.2 mg Carbohydrates 69 g Iron 1.62 mg of which sugars 3.5 g Magnesium 64.8 mg Fibers 6 g Potassium 254.2 mg Proteins 11 g Vitamin B2 0.32 mg Salt 0.02 g Vitamin B6 0.011 mg Folic Acid 41ug/100g Vitamin E 0.1 mg

The Pedemontana Veneta is a charming and welcoming landscape located between the provinces of Treviso and Vicenza, in the Veneto region. This area combines landscape, culture, and development prospects in a unique setting. A new highway runs through the Pedemontana Veneta, a major infrastructure linking 36 municipalities between Vicenza and Treviso, improving mobility and reducing traffic in residential areas. The Pedemontana Veneta is characterized by the presence of 97 Venetian Villas, architectural masterpieces located no more than 2 km from the highway.

These villas are among the 1,769 in the foothills and 3,828 scattered throughout the region. The region is also renowned for its rich food and wine heritage, with 153 specialty products within a 5 km radius of the highway. Among these, 9 DOP products, 5 IGP products, 4 DOCG wines, 8 DOC, 4 IGT wines, 119 traditional agri-food products, and 4 Slow Food Presidia stand out. The Pedemontana Veneta offers a wide range of high-quality wines, cheeses, vegetables, cured meats, and delicacies, including, to name a few, Asiago DOP cheese, grappa and fruit distillates, Sopressa DOP, extra virgin olive oil, and Prosecco DOCG di Valdobbiadene and Asolo.

In addition to the aforementioned Prosecco, appreciated and exported worldwide, in recent years, native grape varieties that had been forgotten have been re-evaluated, including Recantina and Rabbiosa dei Colli Asolani (Pat del Colmel). In short, the Pedemontana Veneta is an unmissable tourist destination for lovers of culture, architecture, and food and wine. Thanks to the highway, visitors can easily explore the region's beauties, discover the Venetian Villas, and savor the many local delicacies. The typical products of the Pedemontana Veneta, which encompasses hilly and mountainous areas, reflect the richness and identity of a vast land with ancient agricultural and pastoral traditions.

In the Veneto foothills, near the slopes of Monte Grappa, a long milling tradition began in the mid-19th century. From then on, Earth and Water became fundamental to a bond that still exists today: the strong and synergistic bond between farmer and miller. Marco Bigolin inherited a legacy: the love and skill of an ancient craft. Today, he is a miller who treats the land for what it originally is: a living material. Living means respected, left in its authenticity, never chemically treated. Living means the care for the ingredients, processed with the same ethics applied to the land. The value of family and tradition, combined with the potential of wheat cultivation in the foothills, and technological innovation, made Marco's idea a reality in 2014.

An idea born from the desire to restore value to the Earth, growing grains in fields where crop rotation is practiced, a wise farming technique based on alternating crop varieties grown in the same soil. This naturally enriches the soil's fertility for longer, without the use of chemical fertilizers. A direct land/food relationship and a finally evolved supply chain: complete, short, safe, uncompromising. So that every land may be alive, forever. The Terrevive Mill is today an example of a short supply chain, in which the grains, selected throughout Italy, mostly in Veneto, are then stone-ground and made into pasta. The mill and pasta factory coexist in the same facility. This is the best guarantee of environmental sustainability and the quality of the final products: Flour and Pasta! Mankind is connected to the Earth, an earth that moves, an earth that changes with the seasons, an earth that nourishes itself, an earth that needs its time to nourish.

A land that is being exploited by intensive agriculture, a land that is beginning to rebel against this exploitation, yet, despite everything, offers goodness and integrity to those who respect it, like Marco! This is Mulino Terrevive: stone grinding, to avoid overheating the flour and preserve all the grain's properties; low-temperature drying, to produce with rigor and patience, respecting nature's rhythms; these translate into the production of a unique, organic pasta that restores long-forgotten flavors to the palate. Mulino Terrevive flours are created through slow, gentle stone grinding, which prevents overheating the wheat grain, preserving its organoleptic properties. Mulino Terrevive pasta embodies all the energy, passion, and love of those who cultivate the fields, of those who process the grains and create the flour, and of those who combine all this to create a unique product. It brings ancient, rediscovered flavors to the plate, satisfying the senses of smell and taste. A pasta that tells the story of the wheat from which it is born, an expression of the flavors, values, and history of those who grow it.