The Spelt Dicocco (Triticum Dicoccum) is the first cereal consumed and cultivated in Italy. The Etruscans daily used, as grains or flour, because wheat was not yet known. In our company "Turchina", in the hills of Tarquinia a stone's throw from the Etruscan necropolis, we have recovered the cultivation of organic spelt, which transform into an excellent pasta. It is realized with the SEMOLATO spelt (ie the more rough milling spelt, carried out in an old mill stone) from an ancient Tuscan pasta factory, which works as we did in 1800. So our pasta is obtained after 5 days of drying in cells of wood, at a temperature below 38 degrees, so that, slowly, all the taste and all the nutritional content spelt remain intact in our mouth...

• 500 gr. PACKAGE
• PENNE of SEMOLATO of Spelt "Dicocco"
• Expiration Time 36 months
• Dried at temperatures below 38 degrees, on looms and cells of wood, for 5 days
• Drawn to bronze
• Dark brown color
• The color is preserved even after cooking, the paste is fragrant and tasty, good consistency, even if left to cool; gives a pleasant sense of satiety and wholesomeness.
• COOKING: 8 to 10 min. Pour the pasta in abundant salted boiling water (1 lt water per 100 grams. Pasta), and then end cooking in a pan for about 2 minutes
• NB: recommend cooking in water as pure as possible, to keep intact the pulp and property in order to preserve their cooking.
• DRESSINGS: garlic, chilli and our extra virgin olive oil Priscum "; artichokes and asparagus; zucchini and ham; sausage and mushrooms; eggplant and tomato; tomato and basil; tomato, oil and red pepper.
• NUTRITIONAL VALUES per serving of 100 grams.: 330 Kcal, 2.5 g total fat (0g saturated, 0 grams cholesterol.); Sodium 10 gr., 66.5 grams carbohydrates. (of which sugar 0 grams.); fibres 6.8 gr., 14.2 grams protein.
• Keep away from moisture and heat.