Ancient grains food specialty
KHORASAN WHEAT FUSILLI
(350 gr) >>>
WHOLEGRAIN EMMER FUSILLI
(350 gr) >>>
KHORASAN WHEAT PENNE RIGATE (350 gr) >>>
WHOLEGRAIN EMMER PENNE (350 gr) >>>
KHORASAN WHEAT SPAGHETTI (500 gr) >>>
WHOLEGRAIN EMMER SPAGHETTI (500 gr) >>>
The regional starters
PAPPARDELLE WHOLEMEAL VERNA WHEAT (500 gr) >>>
FETTUCCINE WHOLEMEAL EINKORN WHEAT (500 gr) >>>
LINGUINE CAPPELLI WHEAT (500 gr) >>>
SPAGHETTI ALLA CHITARRA CAPPELLI WHEAT (500 gr) >>>
DITALINI RIGATI KHOROSAN WHEAT(500 gr) >>>
ORECCHIETTE SARAGOLLA WHEAT (500 gr) >>>
SPAGHETTONI TIMILLA WHEAT (500 gr) >>>
SOLLEONE Bio pasta is produced according to traditional methods, using ancient varieties of wheat grown organically.
What you instantly notice is the digestibility of our whole-wheat pasta.
In order to respect the principles of our philosophy, we aspired to achieve a product of superlative quality that would taste excellent even without condiment, would be high in nutrients, easy to digest and would maintain good consistency during cooking. To do this, we focused on two key factors: the flour and the conditions of production.
With regard to the flours, we believe that ancient grains, whose genetic heritage has never been modified artificially, meet our criteria in terms of taste, nutritional value, ease of digestion and texture.
Drying at low temperatures, of between 48 and 55°C, for a time period ranging from 18 to 28 hours, depending on the shape of the pasta, is a fundamental requisite in order to obtain a product that retains extremely high quality standards.
We therefore created two food speciality lines: Classic pastas and Regional pastas.
The Classics come in the form of Spaghetti, Fusilli, Penne Rigate (with ridges), made from the ancient grains of whole-wheat Emmer and with Khorasan wheat, a wheat variety sourced in Mesopotamia thousands of years ago and grown in Italy since before Roman times.
Regional pastas: a line through which we aimed to unearth the traditional pasta shapes of Italian regions using the ancient grains traditionally grown in the respective regions. Some examples are Tuscan Pappardelle with the ancient grain Verna, Sicilian Spaghettoni (having a broader diameter than traditional spaghetti) with the ancient grain Timilia, or Apulian Orecchiette (ear-shaped pasta) with the ancient grain Saragolla, and so on.