Pasta
Puglia
Ancient grains
Regional Specialty
Vegan
Vegetarian
Back soonRegional Italian
Perché ci credoBack soonThe producer is restocking it. You can still save it and add it to your request.
The classic Puglia dishes, orecchiette with cime di rapa, with ricotta forte or with a simple tomato sauce, in an ancient grain version. The cupped shape holds vegetables and sauce, and the Saragolla adds a nutty depth. Serve with the brand's cime di rapa for a complete regional plate.
Specs 500 g, case of 15, shelf life 24 months, 100% Italian Saragolla wheat, stone-milled, bronze-drawn, slow dried, vegan, Puglia (Italy)
Orecchiette are the most iconic pasta of Puglia, and an ancient grain version from a Salento producer is a strong regional product. It sells well with cime di rapa and ricotta forte sauces in a themed bundle. A good gift for customers who love southern Italian food.
Specs 500 g, case of 15, shelf life 24 months, 100% Italian Saragolla wheat, stone-milled, bronze-drawn, slow dried, vegan, Puglia (Italy)
Orecchiette are the most iconic pasta of Puglia, and an ancient grain version from a Salento producer is a strong regional product. It sells well with cime di rapa and ricotta forte sauces in a themed bundle.
Case of 15 × 500.
Orecchiette of Saragolla, the Puglia shape in an ancient grain.
Saragolla is an ancient wheat of the Khorasan family, naturally hardy, rich in fibre, protein and vitamins; the producer notes a lower gluten content than modern wheats, but as a wheat it contains gluten. Perché ci credo grows it on its own fields near the sea in Salento and has it stone-milled and made into pasta at a small mill in Ruffano, near Lecce: bronze-drawn, dried slowly and packed by hand. The result is a dark, full-bodied pasta made with 100% Italian Saragolla.
Format guidance: 500 g bag. Saragolla pasta also comes as rigatoni, paccheri, spaghettoni, fusilloni and orecchiette.Specs: 500 g, case of 15, shelf life 24 months, 100% Italian Saragolla wheat, stone-milled, bronze-drawn, slow dried, vegan, Puglia (Italy).
Founded in Lecce at the end of 2007 by Enrico De Lorenzo, Perché ci credo makes artisanal sauces, passata, bruschetta toppings, pestos and vegetables in oil from Salento, with innovative recipes rooted in the Mediterranean tradition and no preservatives or additives.
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