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Reginette Corte Perciasacchi Organic

€5,50 EUR

  • Ancient Sicilian wheat pasta "Perciasacchi"
  • ideal for when you have guests
  • It holds up well to cooking and is ready in 10 minutes

Estimated delivery between 14 July and 16 July.

Stock up (10% off)

The wholemeal paccheri made from ancient Sicilian wheat are made by Azienda Agricola Miceli , a small Sicilian company located in the Buseto Palizzolo area, in the province of Trapani. The owner of this small business, Rosaria, is committed to protecting biodiversity and safeguarding the natural heritage of the area , growing ancient Sicilian wheat that will then be transformed into pasta in the province of Marsala.

ANCIENT GRAINS

Ancient grains are a particular type of non-genetically modified grains, so called to differentiate them from "modern" grains, that is, all those types of grains that over time have undergone modifications by man to meet the needs of the food industry. The type used to make Reginette is called Perciasacchi (Khorasan), from the Sicilian "perciare", or to pierce, as the particular pointed shape of the grain required the perforation of the jute sacks used for transport.

This ancient grain is grown using the crop rotation technique, alternating wheat and legumes, in order to ensure better soil fertility . Furthermore, these grains exceed one meter and eighty in height, naturally fighting weeds without having to resort to the use of pesticides or fertilizers.

NUTRITIONAL BENEFITS

For the production of Paccheri , the wheat is stone-milled and the processing is carried out at low temperatures, so as not to lose the nutritional properties present in the germ, such as the content of mineral salts , polyphenols , antioxidants , carotenoids and vitamins which, consequently, will be present in greater concentrations than in a wheat that undergoes industrial processes. Furthermore, in ancient grains there is a greater concentration of fiber which helps to keep the glycemic index low, in addition to the presence of a type of gluten that is much less resistant and less aggressive towards the immune system.

Overall, therefore, we can say that these types of grains are more respectful of our organism, causing fewer inflammatory effects and improving digestibility .

Stone milling and low-temperature processing preserve the nutritional properties that are otherwise damaged in industrial processes: mineral salts, polyphenols, antioxidants and carotenoids.

Ancient grains contain more fiber , which helps control the glycemic index.

Lighter and more digestible, our pasta contains less gluten than modern wheat, which when consumed every day can have inflammatory effects* .

Ancient grains have in fact been the subject of study at the University of Bologna by the group led by Professor Dinelli. The study found a nutraceutical value superior to that of modern wheat.

*Not suitable for intolerant people and celiacs.

Made with passion

Ancient grains, clean methods, artisanal care: here is our recipe.

  1. Protection of biodiversity and ancient Sicilian grains: we preserve the agricultural memory of the territory, renouncing modern high-yield hybrids to preserve flavor and nutritional benefits.
  2. Organic farming since 2001: without the use of pesticides, herbicides or chemical fertilizers, respecting the soil and aquifers. The rotation between cereals and nitrogen-fixing legumes naturally enriches the land.
  3. Cold storage: after harvesting, the wheat is stored at a controlled temperature. The cold protects from mold and insects, without the use of chemical agents, and keeps the nutritional and organoleptic properties of the grain intact.
  4. Ancient washing technique: before milling, the wheat is carefully washed with water. This ancient technique removes all impurities and softens the grain, preparing it for a more delicate and respectful processing.
  5. Stone milling: stone milling does not overheat the flour and preserves the wheat germ, the part richest in nutrients, intact.

The result is a lively, nutritious and tasty pasta.

More information

Information

  • Ingredients

    organic durum wheat semolina, water

  • Weight

    500 g.

  • Origin

    Sicily, Italy

  • Maximum expiration

    24 months. Products shipped never expire less than 2 months.

  • Allergens

    • Glutine

Valore energetico: 1584 Kj/373 Kcal

Grassi totali: 1.38 g.

- di cui saturi: 0.349 g.

Carboidrati: 79.7 g.

- di cui zuccheri: 5,237 g.

Proteine: 10.5 g.

Sodio: 0.016 g

Pasta Paccheri integrali di grano Perciasacchi Bio

Reginette Corte Perciasacchi Organic

€5,50 EUR

€5,50 EUR

Know who makes it

Rosaria Miceli Azienda Agricola

Between Erice and Segesta, Rosaria Miceli takes care of her farm of about 20 hectares. Here, among legumes, olive trees and ancient Sicilian grains, Rosaria follows the organic regime and adopts natural techniques such as crop rotation. The "perciasacchi" wheat ears protect themselves and without the use of pesticides thanks to their height that reaches up to 1.80 m. By grinding her own wheat and transforming it into artisanal pasta, Rosaria has created a short and transparent supply chain.short and transparent supply chain.

A recipe for you

Paccheri with artichoke cream, crispy smoked tofu and almonds

Ingredients:Paccheri: 180 g Artichoke hearts (fresh or frozen): 250 g Smoked tofu: 150 g Shallot: 1 small (about 30 g) Unsweetened soy milk: 50 ml Extra virgin olive oil: 3 tablespoons (about 30 g) Lemon juice: 1 tablespoon (about 10 ml) Peeled or skinned almonds: 30 g (for the grains) Fresh parsley: 1 tablespoon chopped Fresh mint: 5-6 leaves Salt and black pepper: to taste Pasta cooking water: to taste (keep 1 cup aside)

Preparation:Chop the shallot and fry it for a minute in a non-stick pan with a drizzle of oil. Add the artichoke hearts and sauté them for a few minutes to flavor them. Add salt, pepper and continue cooking with the lid on for about 15 minutes, adding a drop of water if necessary to prevent them from sticking.

In the meantime, cut the smoked tofu into very small cubes and sauté them in a pan with a drizzle of oil. Cook them for at least 10 minutes, until they are golden brown and slightly crispy. Boil the paccheri in plenty of salted water and drain them al dente, keeping aside a cup of the cooking water.
Pour the soy milk, oil and lemon juice into the tall glass of the blender and blend until you get a smooth cream. Add the cooked artichokes, parsley and mint, then blend adding a little cooking water until you get a soft cream.
Sauté the paccheri in a pan with the artichoke cream, adding cooking water if necessary to mix. Plate and complete with the crispy smoked tofu and a sprinkling oftoasted almond grains. Serve immediately, very hot.

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