A revolution in pasta: our grain, our passion
Our pasta: a treasure sprouting in the lush Puglian countryside
In the fertile green fields of Puglia, the story of our pasta begins. It's here that the durum wheat, cultivated with dedication and passion, is nurtured and grows, respecting the strict principles of Voluntary Integrated Agriculture. This eco-friendly approach, which combines organic and conventional practices, allows us to obtain superior quality grain:
- Generously rich in protein, with a concentration exceeding 14%,
- Completely free of Glyphosate,
- Absolutely free of pesticides,
- Completely devoid of Mycotoxins.
Our pasta represents not just a product, but the synthesis of tradition, profound respect for nature, and relentless commitment to quality.
From simple cultivation to fatherly care: our wheat, a treasure to be protected
Our dedication to wheat goes far beyond mere cultivation: we care for it with the same attention one reserves for a child. We work closely with top-notch seed companies to select only the best varieties to sow, adapting the choice to the peculiarities of our land and the Puglian climate. Furthermore, to maintain and enrich the fertility of the soil, we practice biennial rotation with legumes. For us, every phase is crucial: our wheat is harvested exclusively when it reaches the ideal moisture content to ensure optimal storage. After the harvest, the wheat is carefully stored in Big Bags, following meticulous organic criteria. This is not just our job, but our passion: a commitment that shines through in every grain of wheat we produce.
The transformation: where the magic happens
From wheat to Full Body Durum Wheat Semolina
We transform our wheat into Remilled Durum Wheat Semolina Full Body, rich in precious Wheat Germ and fibers. This flour, packed with protein, improves the texture of the pasta and reduces starch release during cooking, giving life to pasta that is:
Our production process: a combination of technique and respect for nature
Our production process is designed to enhance the superior quality of our wheat. We adopt low-pressure extrusion, a practice that respects and does not alter the gluten network, preserving the precious organoleptic characteristics of our wheat.
Subsequently, our pasta undergoes bronze die-cutting, a process that gives it a particularly rough surface, ideal for embracing and enhancing any type of sauce.
But our commitment does not end there: the drying is carried out at very low temperatures, between 36° and 44°, a thermal range studied to preserve the integrity of all the nutrients of the wheat. This slow, low-temperature drying ensures the preservation of the authentic flavor and the distinctive aroma of our wheat, making our pasta a unique gastronomic experience.
The wheat germ: the heart of our pasta
The wheat germ, the heart of our pasta, is a mine of well-being. It encloses:
- Amino acids,
- Fatty acids,
- B vitamins,
- Tocopherols (vitamin E).
Offering protective and anti-inflammatory properties for the body.
Our pasta: an unmistakable flavor and a gustatory journey
The result is a pasta with an unmistakable flavor, that releases the intense scent of wheat. This pasta cooks quickly and maintains its cooking, offering the digestibility of old-time pasta. Here is our pasta: a product of the earth and passion, a gustatory journey that combines tradition and the pursuit of quality, for a unique experience of its kind.
High Quality Ingredients for the Remilled Semolina
Ingredients: Our remilled semolina is produced from durum wheat cultivated and ground directly in Italy, to which we add only water.
Information Note on Allergens in the Product
Allergen Information: Please note that the product contains gluten. Additionally, it may potentially contain traces of soy and mustard.
Ideal Gastronomic Pairings for Our Bronze Die-cut Linguine
Bronze die-cut linguine is a real delight of Italian cuisine. This pasta is characterized by its flat and long shape, similar to spaghetti but wider, and its rough surface, which makes it perfect for accommodating various sauces. Their versatility means they can be paired with various recipes. Here are some examples of gastronomic pairings:
The many facets of Bronze Die-cut Linguine: a journey through the flavors of Italian cuisine
Bronze Die-cut Linguine is a long pasta format much appreciated in Italy, particularly versatile and suitable for the preparation of various dishes, especially based on fish. Here is a list of recipes that enhance the properties of this pasta:
- Linguine with Smoked Salmon and Cream: This dish combines the sweetness of smoked salmon, very popular in English cuisine, with the creaminess of cream. A sprinkle of fresh dill adds a touch of freshness.
- Seafood Carbonara Linguine: This revisiting of the classic Italian carbonara uses typical ingredients of English cuisine, such as smoked cod and mussels, for a seafood version of the famous dish.
- Linguine with Chicken and Mushrooms: In this recipe, chicken and mushrooms, very used in English cuisine, are sautéed together with cream and pears for a unique and enveloping taste.
- Bolognese Linguine: Even though traditionally Bolognese is served with spaghetti, in England it is common to see it paired with Linguine. The rich and robust ragù is a delicious contrast with the delicacy of the Linguine.
- Linguine with Shrimp and Asparagus: A classic of spring, this dish combines shrimp, fresh asparagus, and cream in a delicious combination.
- New England Clam Chowder Linguine: A revisitation of the famous New England clam soup, where the Linguine is served with a rich clam, cream and potato sauce.
- Alfredo Linguine: A classic of Italian-American cuisine, Alfredo Linguine is prepared with a creamy butter and Parmesan sauce.
- Linguine with Shrimp and Garlic: This dish combines shrimp, very popular in the United States, with garlic and chili for a spicy and tasty result.
- Cajun Chicken Linguine: A revisitation of a classic from the Southern cuisine, this dish pairs Linguine with Cajun style spicy chicken.
- American Carbonara Linguine: In this version of carbonara, Linguine is served with crispy bacon, eggs and a generous sprinkle of Parmesan.
- Linguine with Salmon and Avocado Cream: A dish that reflects Americans' love for avocado, in this recipe Linguine is served with smoked salmon and a creamy avocado sauce.
- Linguine with Chicken and Curry: A dish that combines spicy chicken with a creamy curry sauce, offering an enveloping and spicy taste to Linguine.
- Linguine with Lamb and Yogurt Sauce: Lamb, a very used ingredient in Arabic cuisine, is paired with a fresh and light yogurt sauce, creating a perfect balance of flavors.
- Linguine with Vegetables and Ras el Hanout: A vegetarian dish full of flavors, where Linguine are dressed with sautéed vegetables and the famous mix of Arabic spices Ras el Hanout.
- Linguine with Shrimp and Harissa Sauce: This dish combines shrimp with the intensity of Harissa sauce, for a spicy and delicious result.
- Linguine with Couscous and Vegetables: A dish that combines two worlds, Italian pasta and North African couscous, with the addition of vegetables for a complete and nutritious meal.
All these recipes enhance the properties of the Bronze Die-cut Linguine, particularly their ability to welcome and enhance the flavors of the sea. Always remember to choose fresh and quality ingredients to best enhance the taste of your pasta.
Perfect cooking of Bronze Die-cut Linguine: follow these steps
- Prepare the cooking water: For perfect cooking of linguine, bring a sufficient amount of water to a boil. The ideal proportion is 1 liter of water for every 100 g of pasta.
- Add salt: When the water reaches the boiling point, generously salt it with about 10-15 g of salt per liter of water. The salt will help to enhance the flavor of the pasta during cooking.
- Add the linguine: Pour the Bronze Die-cut Linguine into the boiling water. Be sure to stir them gently at the beginning to prevent them from sticking together.
- Cook al dente: Follow the cooking time indicated on the linguine package. However, check their consistency a few minutes before the indicated time, as it is advisable to cook them "al dente", i.e., tender but with a slight resistance to the bite.
- Check the cooking: To ensure the spaghetti is cooked just right, take one and taste it. It should be soft on the outside but still a bit resistant in the center.
- Drain: Once the desired cooking is reached, drain the spaghetti using a colander or slotted spoon. Avoid rinsing them under cold water, as they will lose the starch that helps the sauce adhere.
- Season and serve: Transfer the spaghetti to a bowl or serving dish. Dress them with your favorite sauce or condiment, stirring gently to evenly distribute the sauce.
Now you're ready to enjoy perfectly cooked Bronze Die-cut Linguine! Bon appetit!
Invitation to Discover Our Bronze Die-cut Linguine
Are you ready for a unique culinary experience? Our Bronze Die-cut Linguine, made with durum wheat from our Puglian lands, is a true jewel of Italian cuisine. Their rough and porous surface pairs perfectly with any sauce.
Don't miss the opportunity to taste the true essence of Italy: order your Bronze Die-cut Linguine today.