• OUR PRODUCTS
    PASTA
    Ancient cereals grown in Italian organic fields
    Simple and genuine, just as they were a hundred years ago
    Bronze die extrusion
    Low-temperature drying
    Discover our philosophy
  • OUR PRODUCTS

    —————

    Ancient cereals grown in Italian organic fields. Simple and genuine, just as they were a hundred years ago. Bronze die extrusion. Low-temperature drying

    Discover our philosophy

Ancient grains food specialty

The classics

KHORASAN WHEAT FUSILLI(350 gr)       >>>

Delicious fusilli made from an ancient variety of wheat called Khorasan. Perfect for any sauce or even with only a drizzle of extra virgin olive oil.
Best before: 36 mounth

KHORASAN WHEAT FUSILLI
(350 gr)      >>>

WHOLEGRAIN EMMER FUSILLI(350 gr)       >>>

Delicious fusilli made from wholegrain emmer. Delicate taste and rough enough to keep them nicely coated in any sauce.
Best before: 36 mounth

WHOLEGRAIN EMMER FUSILLI
(350 gr)      >>>

KHORASAN WHEAT PENNE RIGATE (350 gr)       >>>

Delicious penne made from an ancient variety of wheat called Khorasan. Perfect for any sauce or even with only a drizzle of extra virgin olive oil.
Best before: 36 mounth

KHORASAN WHEAT PENNE RIGATE (350 gr)      >>>

WHOLEGRAIN EMMER PENNE (350 gr)       >>>

Delicate and tasty wholegrain emmer penne rough enough to keep them nicely coated in any sauce.
Best before: 36 mounth

WHOLEGRAIN EMMER PENNE (350 gr)      >>>

KHORASAN WHEAT SPAGHETTI (500 gr)       >>>

Delicious spaghetti made from an ancient variety of wheat called Khorasan. Perfect for any sauce or even with only a drizzle of extra virgin olive oil.
Best before: 36 mounth

KHORASAN WHEAT SPAGHETTI (500 gr)      >>>

WHOLEGRAIN EMMER SPAGHETTI (500 gr)       >>>

Wholegrain emmer spaghetti. Delicate taste and rough enough to keep them nicely coated in any sauce.
Best before: 36 mounth

WHOLEGRAIN EMMER SPAGHETTI (500 gr)      >>>

The regional starters

PAPPARDELLE WHOLEMEAL VERNA WHEAT (500 gr)       >>>

Inspired to Tuscany, the Pappardelle of Verna grain express their regional tipicity by the use of the ancient Verna grain, a jewel of local tradition in the …
Best before: 36 mounth

PAPPARDELLE WHOLEMEAL VERNA WHEAT (500 gr)      >>>

FETTUCCINE WHOLEMEAL EINKORN WHEAT (500 gr)       >>>

Emmer flour is a valuable variety of grain dating back 10 thousand years. Typical of the Lazio region it finds in the roughness of the fettucine a …
Best before: 36 mounth

FETTUCCINE WHOLEMEAL EINKORN WHEAT (500 gr)      >>>

LINGUINE CAPPELLI WHEAT (500 gr)       >>>

Linguine, a typical shape of pasta used in the Liguria region, are particularly good with the Cappelli wheat. Cooked with a traditional Ligurian pesto …
Best before: 36 mounth

LINGUINE CAPPELLI WHEAT (500 gr)      >>>

SPAGHETTI ALLA CHITARRA CAPPELLI WHEAT (500 gr)       >>>

Particularly spread in Abruzzo the Cappelli grain derives from Ancient Rieti grain and presents multiple qualities which in the shape of the “chitarra” …
Best before: 36 mounth

SPAGHETTI ALLA CHITARRA CAPPELLI WHEAT (500 gr)      >>>

DITALINI RIGATI KHOROSAN WHEAT(500 gr)       >>>

Delicious ancient grain variety originating in Mesopotamia was risking extinction until it was recuperated thanks to the tenacious farmers in the …
Best before: 36 mounth

DITALINI RIGATI KHOROSAN WHEAT(500 gr)      >>>

ORECCHIETTE SARAGOLLA WHEAT (500 gr)       >>>

Rustic and excellent, originary from Puglia, the Saragolla wheat is most appreciated for the quality of its flour. It has been transformed into …
Best before: 36 mounth

ORECCHIETTE SARAGOLLA WHEAT (500 gr)      >>>

SPAGHETTONI TIMILLA WHEAT (500 gr)       >>>

Because of special organoleptic and technological qualities make Trimilia grain the queen of Sicily.A very old hard grain, grown for many generations …
Best before: 36 mounth

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.
pasta-4Drying 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.
pasta-5 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.