ORGANIC Semi-Wholemeal Durum Wheat Pasta Gold Line Rigatoni 500g
Prodotto in Veneto
Prodotto Carbon Neutral
Prodotto da Agricoltura Biologica
Pack of Italian organic durum wheat Rigatoni 500 gr.
The latest evolution of pasta was born from the development and innovation of the Terrevive Mill: the Gold Line. Gold like the golden yellow color of the pasta, typical of a process that respects the ethical values that distinguish Mulino Terrevive: the processing of flour in a stone mill.
For a more delicate flavor with a balanced and persistent finish in the mouth.
The Gold Line is also the most suitable for those approaching conscious, ethical, healthy and nutritious eating for the first time.
Ingredients: Organic durum wheat semolina, water. Contains GLUTEN Organoleptic Characteristics: More delicate flavor with a balanced and persistent aftertaste in the mouth
Storage: Keep the product in a cool, dry place away from sunlight. Once opened, the product deteriorates rapidly, refer to the instructions on the label.
Cultivation area: Treviso/Padua/Vicenza
Nutritional information per 100g:
| Energy | 348 kcal-1475 kJ | Vitamin A | 183 IU/100g |
| Fats | 1,8 g | Vitamin C | minore 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 |
| Fibre | 6 g | Potassium | 254,2 mg |
| Protein | 11 g | Vitamin B2 | 0,32 mg |
| Sale | 0,02 g | Vitamin B6 | 0,011 mg |
| Folic acid | 41ug/100 g | ||
| Vitamin E | 0,1 mg |
In the Venetian Pedemontana, close to the slopes of Monte Grappa, the story of a long milling tradition began in the mid-19th century. From here and then Earth and Water will become fundamental for a bond that still exists today. The strong and synergistic bond between farmer and miller. Marco Bigolin has collected a legacy: knowing how to do an ancient craft with love. Today he is a miller who treats the land for what it originally is: living material. Alive means respected, left to its authenticity, never chemically treated.
My legacy: knowing how to do an ancient craft with love.
As alive as the care for the ingredients, processed with the same ethics applied to the land. The Value of Family and Traditions, combined with the potential of the cultivation of wheat from the Pedemontana area combined with technological innovation made Marco's idea a reality in 2014. An idea born from the desire to restore value to the Earth, cultivating the cereals in fields where there is crop rotation, a wise peasant technique based on the alternation of varieties of products grown in the same land. This enriches the fertility of the soil naturally and for longer without the use of chemical fertilizers.
A direct land/food relationship and a finally evolved supply chain: complete, short, safe, without compromises. For every land to be alive, forever.
The Terrevive Mill is today an example of a short supply chain, in which the grains, selected in the national territory, most of which in Veneto, are then stone ground and made into pasta. Mill and pasta factory coexist in the same factory. This is the best guarantee of environmental sustainability and quality of the final products: Flour and Pasta! Man is linked to the Earth, an earth that moves, an earth that changes according to the seasons, an earth that nourishes itself, an earth that needs its time to nourish. Land which, however, is exploited by intensive agriculture, Land which is beginning to rebel against this exploitation but which, despite everything, offers goodness and integrity to those who know how to respect it, like Marco! This is the Terrevive Mill: Stone mill, so as not to overheat the flours and preserve all the properties of the grain; Low temperature drying, to produce with rigor and patience, respecting nature's times; translate into the production of a unique and organic pasta, which restores forgotten flavors to the palate. Mulino Terrevive flours are born from slow and light stone grinding, which allows the wheat grain not to be overheated, keeping its organoleptic properties intact.
Pasta Mulino Terrevive embodies all the Energy, Passion and Love of those who cultivate the fields, of those who process the cereals and give life to the flour, and of those who combine all this to create a unique product. Bring ancient rediscovered flavors to the plate, satisfying the senses of smell and taste. A pasta that tells the story of the grain from which it is born, an expression of flavours, values and history of those who grow it.
All Mulino Terrevive products have obtained certification through bioagricert, a control and certification body for the organic production method pursuant to EC Reg. 848/18 authorized by the Ministry for Agricultural and Forestry Policies.
There Venetian foothills is a charming and hospitable landscape area located between the provinces of Treviso and Vicenza, in Veneto. This area combines territory, culture and development prospects in one unique context. The Pedemontana Veneta is crossed by a new highway, an important infrastructure that connects 36 municipalities between Vicenza and Treviso, improving mobility and reducing traffic in residential areas.
The territory of 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 part of the 1,769 present in the foothill area and of the 3,828 scattered throughout the regional territory.
The region is also famous for its food and wine richness, with 153 typical areas within a 5 km radius of the highway. Among these, 9 DOP products, 5 IGP, 4 DOCG wines, 8 DOC, 4 IGT, 119 traditional agri-food products and 4 Slow Food presidia stand out.
La Pedemontana Veneta offers a wide range of wines, cheeses, vegetables, cured meats and delicacies from high quality, including, just to name a few, cheeses Asiago DOP, Morlacco and Imbriago, the Grappa and i Distillates of fruit, the Sopressa PDO, the Ground Flours stone made from ancient cereals (Terrevive mill), l’Extra virgin olive oil, The Prosecco DOCG of Valdobbiadene and Asolo. In addition to the aforementioned Prosecco, appreciated and exported all over the world, they have been revalued in recent years native vines of which memory had been lost, among which the Recantina and the Rabbiosa dei colli Asolani stand out (Pat del Colmel).
In summary, the Pedemontana Veneta is an unmissable tourist destination for lovers of culture, architecture ed food and wine. Thanks to the Superstrada, visitors can easily move through the beauties of this region, discover the Venetian Villas and savor the many local delicacies.
The typical products of the Venetian Pedemontana, which includes hilly and mountainous areas, reflect the richness and identity of a vast land with ancient agricultural and pastoral traditions. The local gastronomy offers a continuous discovery of flavors and traditions.
Among the regional symbols, the Red Radicchio of Treviso PGI it is an emblem of the Venetian agricultural tradition. Crispy and versatile, it is used in many regional dishes. Other legumes grown locally include Borlotto Nano from Levada, The Posina bean and i Peas from Borso del Grappa.
The Pedemontana Vicentina boasts an excellent production of fruit and vegetables, including the DOP white asparagus from Bassano del Grappa, the Marostica PGI cherry, the Durona di Chiampo, The Tartuffe to Crespadoro and, in autumn, chestnuts and walnuts. In the heart of the Dolomites, the Dolomiti Bellunesi PDO honey it is produced in the territory of the Province of Belluno, easily accessible from the Pedemontana Veneta highway. Thanks to the richness of the woods and pastures, the honey from the Belluno area has unique characteristics deriving from the typical flora of the mountain environments.
The area on the slopes of Monte Grappa obtained the DOP mark in 2001 as "Venetian Grappa Oil". Appreciated for its sweet and delicate taste and for the very low percentage of acidity, its organoleptic characteristics derive above all from the composition of the soil, but also from the climate, usually without fog and stagnant humidity. The municipality of Pove boasts the denomination " Conca degli Ulivi", theExtra virgin olive oil produced here (Oro de Poe) in small but very precious quantities, it boasts prizes and recognitions in prestigious international competitions. In the Asolo hills another native species called Asolo is cultivated, recognized in 2017 with the PDO sub-area Asolo Extra Virgin Olive Oil from the Pedemontana del Grappa.
The slopes of Monte Grappa are also famous for the Marroni del Monfenera PGI. The cultivation of the chestnut is recovering in the Pedemontana del Grappa and Montello thanks to numerous events, such as the Mostra Mercato dei Monfenera chestnuts.
Finally, in the Bassano area theWhite asparagus from Bassano, which obtained the PDO in 2007.
It has a characteristic bittersweet taste that distinguishes it from all other asparagus species. It is tender and non-woody, fresh in appearance and smell. Harvested every day at dawn to guarantee the maximum product quality, after harvesting the asparagus are washed, cleaned and chosen strictly by hand. They are then tied with a willow sucker called "Stroppa".
This is an irrefutable characteristic of Bassano White Asparagus.
And these are just a few examples of the food and wine excellences of the Pedemontana Veneta.
Let yourself be won over by the quality and tradition of artisan producers that we have selected for you, producers who best express the authenticity and richness of this wonderful territory.