Description
Spaghettoni of Saragolla, thick and rustic.
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. Thick spaghetti for sauces with body: tuna and tomato, aglio olio and chili, or cacio e pepe. The rough surface and the nutty taste of Saragolla make even a simple dish distinctive. Toss in the pan with the sauce for a minute to finish the cooking.
For specialty and Italian stores. Spaghetti are the best-selling shape everywhere, and an ancient grain version gives customers a reason to trade up. The producer grows the wheat itself, a strong origin story at the counter. Pair with the tomato sauces of the brand for a ready gift.
Format guidance: 500 g bag. Saragolla pasta also comes as rigatoni, paccheri, spaghettoni, fusilloni and orecchiette.
Specs: 500 g, case of 14, shelf life 24 months, 100% Italian Saragolla wheat, stone-milled, bronze-drawn, slow dried, vegan, Puglia (Italy).
