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