Perciasacchi is a typical Sicilian wheat, from ancient origins, similar to khorasan wheat: it is cultivated in Sicily island. It has not undergone genetic manipulation, thus maintaining its main characteristic: he have a low gluten content, of the most fragile type. Stone grinding and slow drying at low temperatures keep all the nutritional principles in equilibrium with the fibers: the result is a very digestible paste suitable for diets with a reduced glycemic index.
Specification
INGREDIENTS
Organic stone ground wholemeal durum perciasacchi semolina, water.
GROWN AND STONE GROUND IN ITALY
COOCKING TIME
6 - 8 minutes
SHELF LIFE
24 months ( it contains the wheat germ, therefore the organoleptic characteristics of the pasta are guaranteed such for a period less than a normal semolina pasta)
ALLERGENS
Content gluten
STORAGE CONDITIONS
Keep in a cool and dry place, away from sunlight
FEATURE
Perciasacchi wheat semolina pasta stands out for its delicate fragrance of wild herbs
AVERAGE NUTRITIONAL VALUES FOR 100g
ENERGY = 361 KCAL / 1511 KJ
FAT = 1,4 g
OF WHICH SATURATED FATTY ACIDS = 0,2 g
CARBOHYDRATES = 77 g
OF WHICH SUGARS = 2,1 g
DIETARY FIBER = 5,6 g
PROTEIN = 11 g
SALT = 0,004 g
Company Profile
VISVITA PASTA VIVA
Is a young company dedicated to the production of pasta, made with organic flour, milled grains obtained from traditional Italian mill with millstones. This type of work keeps alive the germ of wheat, the vital core of the grain of wheat. Due to the low working temperatures and LONG drying TIMES, the germ of the GRAIN REMAINS ALIVE even in the dough. The result is a product much more rich in vitamins, proteins and minerals compared to industrial pasta: we like to call it a paste of well-being because nutritious; tasty, because intense aromas and flavours typical of characterized by ripe corn freshly ground coffee. The VISVITA project starts from our territory, in collaboration with the farmers that careful and respectful of the Earth, have chosen a path of organic farming. Where possible, for compatibility of terrain and climate, we grow in our area (between PADUA, TREVISO and VICENZA) cereals that then transform and sell directly. Other types of cereals or particular varieties of ancient grains and original, we buy directly from companies that work with our own values and principles, but in areas with very different characteristics, as for durum wheat grown in Perciasacchi Sicily, in the province of Enna.
