features
The Aleppo Mixture of common wheat is an Evolutionary Population that has about 2000 varieties from all over the world, formed in 2009 in Syria by Salvatore Ceccarelli and Stefania Grando and called FURAT (Arab name for the Euphrates River).
Thanks to the many crosses between different varieties of the same species, it resists climatic adversities and diseases well, adapting to the soil from time to time.
A pasta with a low gluten content thanks to the characteristics of its flour and produced with artisanal processes that require slow drying at low temperatures, thus ensuring excellent digestibility.
FORMATS:
Penne 250g
Fusilli 250 g
Casarecce 250 g COOKING: about 7 min
Producers
Common wheat is grown in the farms of our El Tamiso members: Az. agr.
Giovanna Furlan (Pianiga, VE),
az. agr. Damo Antonio (Campagnalupia, VE),
az. agr. Il Piccolo Ortolano (Saccolongo, PD),
az. agr. Il Biancospino (Padua)
The wheat is then ground at the La Grande Ruota mill in Sermide (MT) and then transformed by the VisVita artisanal pasta factory in S. Martino di Lupari (PD).
A production cycle that is entirely ethical towards workers and the land.