The pasta is made with semolina from the ancient Perciasacchi wheat grown by the company. It is stone-ground to preserve all the nutritional properties of the wheat, such as vitamins, trace elements, and all other active ingredients present in the wheat germ. The resulting flour is mixed with mineral water, then bronze-drawn and slowly dried for several days. What results is a highly digestible, flavorful pasta with excellent organoleptic and nutritional qualities.

Organic Perciasacchi semi-wholemeal pasta, stone-ground, bronze-drawn, and slowly dried.

Drying temperatures in the production process of dry pasta deserve equal consideration. 'Industrial' pastas are generally dried at high temperatures (> 90°C), well above the traditional 40-45°C. Drying pasta at high temperatures drastically reduces its nutritional value, as it destroys heat-sensitive vitamins and decreases the amount of an essential amino acid – lysine – by up to 50%. In addition, it leads to the formation of furosine, which attacks the intestinal villi, altering their structural and functional integrity.

Nutritional table

Energy value: Kcal/Kj 302/1265
Fats: 0.4g of which saturated <0.1g
Carbohydrates: 68g of which sugars 4.0g
Dietary fiber: 5.3g
Proteins: 12.6g
Salt: (Na x 2.5) <0.1g