Specialità Integrale Farro Spelta Rigatoni 500g

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$7.00 $14.00/kg

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The Product in Brief:

✓ Cereals from a controlled supply chain

✓ Stone-ground with live wheat germ

✓ Low-temperature drying

✓ bronze-drawn

✓ Cooking time: 7/8 minutes

✓ More vitamins = more vitality

✓ High protein content with a low gluten percentage

Our stone mill does not overheat the flours, keeping intact the vitality of the germ they contain. Drying the pasta at a very low temperature also preserves that vitality all the way to your table, ensuring a wholesome, genuine, nourishing and living food. Spelt is an ancient and healthy cereal, the first grain cultivated by Palaeolithic man. A rustic variety, it needs little fertilisation and is highly resistant to disease: it seems made for farming. Spelt is very digestible because it combines a high protein content with a low proportion of gluten. It also has a very high content of essential trace elements such as iron and zinc. It further contains significant amounts of carotenoids (alpha- and beta-carotene) with more than 90% lutein and tocopherol (Vitamin E), which make it a truly complete food.

Product Sheet:

Ingredients: Stone-ground Italian wholemeal spelt flour (Farro Spelta), water. Contains GLUTEN.

Organoleptic characteristics: Spelt is very digestible because it combines a high protein content with a low proportion of gluten. It also has a very high content of essential trace elements such as iron and zinc.

Growing area: Italy

Storage: Keep the product in a cool, dry place, away from sunlight. Once opened it deteriorates quickly; please follow the instructions on the label.

Nutritional information per 100g:

Energy: 323 kcal-1354 kJ

Vitamin A: 291 IU/100g

Fat: 2,2 g

Vitamin C: less than 1 mg

Saturated fatty acids: 0,13 g

Calcium: 67,5 mg

Carbohydrates: 62 g of which sugars 1,1 g

Iron: 2,40 mg

Magnesium: 99,0 mg

Fibre: 7 g

Potassium: 441,8 mg

Protein: 14 g

Vitamin B2: 0,36 mg

Salt: 0,02 g

Vitamin B6: 0,011 mg

Folic acid: less than 10ug/100 g

Vitamin E: 0,7 mg

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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.