Pasta
Puglia
Ancient grains
Traditional Italian
Vegan
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Il Mulino CalogiuriBack soonThe producer is restocking it. You can still save it and add it to your request.
Emmer holds its shape and has a nutty, rustic bite that suits robust sauces: try it with chickpeas and rosemary, with a sausage and broccoli rabe ragù, or tossed with roasted vegetables and pecorino. The twisted caserecce shape traps chunky sauces well, so it works on vegetarian menus that need a hearty main.
Specs 500 g, case of 10, shelf life 12 months, Puglia (Italy).Ingredients: stone-milled emmer (farro dicocco) flour, water.Allergens: gluten
Allergens gluten
Emmer pasta answers shoppers who look for ancient grains in their everyday pantry. Its two-ingredient label, emmer flour and water, is quick to explain. On a shelf of Salento products it pairs with the mill's flours and legumes.
Specs 500 g, case of 10, shelf life 12 months, Puglia (Italy).Ingredients: stone-milled emmer (farro dicocco) flour, water.Allergens: gluten
Allergens gluten
Emmer pasta answers shoppers who look for ancient grains in their everyday pantry. Its two-ingredient label, emmer flour and water, is quick to explain.
Case of 10 × 500.
Casarecce made with stone-milled emmer.
Il Mulino Calogiuri stone-mills farro dicocco, the emmer wheat already grown in Roman times, and turns the flour into casarecce with water only. Emmer is one of the oldest cultivated cereals, and its flour gives the pasta a full, slightly nutty flavour.
Specs: 500 g, case of 10, shelf life 12 months, Puglia (Italy).Ingredients: stone-milled emmer (farro dicocco) flour, water.Allergens: gluten.
Il Mulino Calogiuri was founded in 1960 by Giuseppe Calogiuri in Lizzanello, near Lecce, and is now run by the third generation. The family mills organic flours and makes pasta and friselle from traditional and healthy grains such as Senatore Cappelli and tritordeum.
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