Pasta
Puglia
Ancient grains
Vegan
Innovative Italian
Il Mulino CalogiuriShort and sturdy, these maccheroni take a long-simmered ragù or a baked pasta with aubergine and cheese. With 14 g of protein and 12 g of fibre per 100 g, they give a substantial portion. The golden colour of Tritordeum shows well under light, oil-based sauces too.
Specs 500 g, case of 10, shelf life 12 months, Puglia (Italy)
Allergens gluten
Tritordeum pasta is still rare abroad, which makes it a discovery item for curious shoppers. The two-ingredient label and the producer's low glycaemic index claim give staff a quick pitch. The 500 g bag rotates like any daily pasta once customers try it.
Specs 500 g, case of 10, shelf life 12 months, Puglia (Italy)
Allergens gluten
Tritordeum pasta is still rare abroad, which makes it a discovery item for curious shoppers. The two-ingredient label and the producer's low glycaemic index claim give staff a quick pitch.
Case of 10 × 500.
Maccheroni made with stone-milled Tritordeum.
Il Mulino Calogiuri stone-mills Tritordeum and makes these maccheroni with the flour and water only. Tritordeum comes from a natural cross of durum wheat and a wild barley, Hordeum chilense, developed by researchers in Córdoba, Spain, and on the market since 2013; lutein gives its flour a golden tone. The producer labels the pasta low glycaemic index.
Specs: 500 g, case of 10, shelf life 12 months, Puglia (Italy). Store in a cool, dry place.Ingredients: stone-milled Tritordeum flour, water.Nutrition per 100 g: 270 kcal, fat 2.2 g (saturated 0.6 g), carbohydrates 60.19 g (sugars 2.58 g), fibre 12 g, protein 14 g, salt 0.0023 g.Allergens: gluten. May contain traces of soy, sesame and nuts.
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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