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Organic Perciasacchi Rigatoni Pasta

€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 16 March and 18 March.

Stock up (10% discount)

The Sicilian ancient wheat Rigatoni are produced 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 preserving the natural heritage of the territory, cultivating ancient Sicilian wheat varieties that are then transformed into pasta in the province of Marsala.

ANCIENT WHEATS

Ancient wheats are a particular type of non-genetically modified wheat, called so to distinguish them from "modern" wheats, which are all those types of wheat that over time have undergone modifications by humans to meet the needs of the food industry. The variety used to make the Reginette is called Perciasacchi (Khorasan), from the Sicilian "perciare," meaning to pierce, because the pointed shape of the grain caused holes in the jute sacks used for transport.

For the cultivation of this ancient wheat, the technique of crop rotation is used, alternating wheat and legumes, in order to ensure better soil fertility. Moreover, these wheats grow over six feet tall, naturally combating weeds without the need to use pesticides or fertilizers.

NUTRITIONAL BENEFITS

For the production of Rigatoni, 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 minerals, polyphenols, antioxidants, carotenoids, and vitamins, which consequently will be present in higher concentrations compared to wheat subjected to industrial processes. Additionally, ancient wheats have a higher fiber content that helps keep the glycemic index low, along with a type of gluten that is much less resistant and less aggressive toward the immune system.

Overall, we can say that these types of wheat are more respectful of our body, 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

    Gluten

Energy value: 1584 Kj/373 Kcal

Total fats: 1.38 g.

- of which saturated: 0.349 g.

Carbohydrates: 79.7 g.

- of which sugars: 5,237 g.

Proteins: 10.5 g.

Sodium: 0.016 g

Pasta Rigatoni Perciasacchi Bio

Organic Perciasacchi Rigatoni Pasta

€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

Rigatoni with artichoke cream, crispy smoked tofu, and almonds

Ingredients: Rigatoni: 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 unpeeled almonds: 30 g (for the crumble) Fresh parsley: 1 tablespoon chopped Fresh mint: 5-6 leaves Salt and black pepper: to taste Pasta cooking water: to taste (reserve 1 cup)

Preparation: Chop the shallot and sauté it for one minute in a non-stick pan with a drizzle of oil. Add the artichoke hearts and sauté them for a few minutes to enhance the flavor. Season with salt and pepper and continue cooking covered for about 15 minutes, adding a splash of water if needed to prevent sticking.

Meanwhile, cut the smoked tofu into very small cubes and sauté them in a pan with a drizzle of oil. Cook for at least 10 minutes until they are golden and slightly crispy. Boil the paccheri in plenty of salted water and drain them al dente, reserving a cup of the cooking water.
In a tall container for the hand blender, pour the soy milk, oil, and lemon juice 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 the pan with the artichoke cream, adding cooking water if needed to combine. Plate and finish with the crispy smoked tofu and a sprinkle of toasted almond crumble. Serve immediately, hot.