Description
Spaghetti from organic durum wheat of Puglia and Basilicata, bronze-drawn and slowly dried.
Pasta Orobio, based in Altamura, uses two ingredients: organic durum wheat semolina and water. The wheat comes from native varieties grown by certified farms in Puglia and Basilicata. The pasta is bronze-drawn and dries slowly at low temperature; the producer sums up the result as “gusto ruvido”, a rough texture. The semolina is checked in the laboratory before processing, and the pasta shows no mycotoxins detectable by specific analysis (below 20 ppb). Cooking time 9 minutes. Store in a cool, dry place.
For restaurants and chefs. Spaghetti are the backbone of an Italian menu: aglio, olio e peperoncino, pomodoro e basilico, vongole, carbonara. The rough surface holds emulsified sauces well, so finish the pasta in the pan for the last minute with a ladle of cooking water. With 9 minutes of cooking and a 24-month shelf life, the 500 g pack is a cost-effective staple for daily service.
For specialty and Italian stores. Spaghetti are the shape shoppers reach for most, which keeps an organic, mycotoxin-free version moving at a steady pace. The two claims are easy for staff to explain and justify a step up from mainstream brands. Placed in the pasta aisle near passata and olive oil, the 500 g pack works as a repeat weekly purchase.
Format guidance: the 500 g pack serves restaurant kitchens and regular household buyers. The 300 g pack suits first purchase and smaller households.
Specs: 500 g, case of 20, shelf life 24 months, organic, mycotoxin-free, Puglia and Basilicata (Italy).
Allergens: gluten.
