Description
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.
For restaurants and chefs. Short 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.
For specialty and Italian stores. 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). 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.
