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 ridged, wide tube of rigatoni holds chunky sauces: caponata, peperonata, ragù or a slow tomato sauce. The bronze drawing gives a rough surface that grips the sauce, and the dark Saragolla adds a nutty taste to simple dishes. An ancient grain on the menu is a talking point with guests.
Specs 500 g, case of 12, shelf life 24 months, 100% Italian Saragolla wheat, stone-milled, bronze-drawn, slow dried, vegan, Puglia (Italy)
Ancient grain pasta attracts health-minded and curious customers, and Saragolla grown by the producer itself is a clear origin story. Rigatoni are a familiar cut, an easy first purchase. Pair them with the casareccia sauces of the same brand for a complete Salento meal.
Specs 500 g, case of 12, shelf life 24 months, 100% Italian Saragolla wheat, stone-milled, bronze-drawn, slow dried, vegan, Puglia (Italy)
Ancient grain pasta attracts health-minded and curious customers, and Saragolla grown by the producer itself is a clear origin story. Rigatoni are a familiar cut, an easy first purchase.
Case of 12 × 500.
Rigatoni of Saragolla, the ancient wheat of Salento.
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 12, 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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