Description
Pasterelle for guests who avoid milk and eggs.
The dough of these pasterelle uses Tritordeum flour with high-oleic sunflower oil, olive oil and extra virgin olive oil, sweetened with sugar and raised with ammonium, cream of tartar and bicarbonate. Tritordeum comes from the natural cross of durum wheat and wild barley. The producer presents them as suited to a vegan diet, crisp outside and soft inside.
Tritordeum is a recent cereal with old roots: Spanish researchers crossed durum wheat with a wild barley native to South America, without genetic modification, and selected it over three decades. It tolerates drought and heat well.
For restaurants and chefs. A ready answer for the breakfast buffet and for vegan guests at coffee service. Serve them with tea, espresso or a plant-based drink, or next to a fruit sorbet as a simple dessert. The 250 g pack makes portioning easy for small services.
For specialty and Italian stores. Plant-based shoppers look for traditional biscuits they can eat, and these carry an Italian name and a short label. The price point suits a repeat breakfast purchase. They can sit near plant-based milks and herbal teas, or with the other Tritordeum biscuits from the same mill.
Specs: 250 g, case of 10, shelf life 6 months, Puglia (Italy).
Ingredients: Tritordeum flour, high-oleic sunflower oil, olive oil, ammonium, cream of tartar, bicarbonate, sugar, vanillin, extra virgin olive oil.
Allergens: gluten.
