Organic Caserecce – organic durum wheat and chickpea pasta
Craving a complete and nutritious meal? Created from the combination of selected durum wheat and chickpeas, rich in fiber and protein, Legunicum can also constitute a single meal.
Thanks also to its high iron content, it is ideal for enriching the diet of both vegetarians and vegans.
But it is also a tasty ploy to help balance the diets of those who usually avoid legumes, such as children.
Slow-rotation stone-ground semolina
Our organic semolina and flours are ground by natural stone, thanks to the buhrstone millstones imported from nearby France, in our slow-turning mill.
As the grains are not heated during milling, our process allows us to maintain all the nutritional characteristics of the resulting flours.
Bronze-die extruded and low temperature -dried pasta
Bronze die-drawing makes pasta particularly textured and porous, characteristics that allow sauces and condiments to be well retained, greatly improving the taste of the pasta dishes made.
We use the ancient process of low-temperature drying, which entails significant advantages: all the flavors, nutritional and “sensory” characteristics of the source grain are preserved, as well as the starches that make the pasta more digestible as well as more elastic and pleasant to the bite.
This way we spend more time on the production, but as with all good things produced with love … we take the time to make them in the best way possible.
Sourced from our in-house certified organic supply chain
Our entire organic supply chain is based in the green hills of the Umbrian Apennines, but above all it is an exclusively in-house supply chain.
It means we have full quality control of every stage of production, from sowing to harvesting, from milling to packaging.
This is a further guarantee of the traditional values already inherent to organic farming: no chemical treatments, no improvers or preservatives, respect for the earth, and the safety and wholesomeness of the food produced.