Orecchiette S. Cappelli with Turmeric and Black Pepper - artisanal, BIO ancient grains Italy 250g.
Orecchiette with Turmeric and Black Pepper
Net weight: 250g.
If you love orecchiette, you cannot fail to try this pasta, high digestibility, low values in terms of glycemic index and gluten, this is the pasta for you.
Our grandmothers were not mistaken when they chose Senatore Cappelli wheat for their pasta. Its high nutritional values, its digestibility, the lower presence of gluten and its taste, made the moment of tasting convivial pasta and the fulcrum of tradition in our Italian cuisine.
Flavored with turmeric and black pepper to give it a pleasant spicy taste and important beneficial properties (black pepper, in fact, makes the anticancer, anti-inflammatory and antioxidant effect of turmeric up to 20 times stronger).
Ingrediants: Semolina of GRAIN hard Cappelli variety *, turmeric *, black pepper *, water. - * From organic farming.
Allergens: containing cereals GLUTEN, may contain traces of SOYBEAN And MUSTARD.
Origin of the grain: Italy
Country of milling: Italy
Technical product sheet
Weight: 250 g
Certification: icea_biologico
Production: Italy
AmoreTerra supply chain
Senatore Cappelli crops:
Puglia, Basilicata and Emilia Romagna on uncontaminated lands.
Pasta making Senatore Cappelli:
It takes place in Puglia, Basilicata and Marche in historic and artisanal pasta factories, bronze drawing and low temperature drying to get the best from each format.
Average nutritional values per 100 gr. of product:
Energy : 1543 kJ/ 364 kcal
Fats: 2.0g
of which saturated fatty acids: 0.3g
Carbohydrates: 73 g
of which sugars: 2.1g
Fibres: 4.3g
Proteins: 11 g
Sale: 0.03g
Conservation method: Keep in a cold and dry place.
Product disposal:
7 reasons to choose our Senatore Cappelli pasta
- Because it has a unique taste, aromatic and persistent that brings with it all the flavors of the Italyn pasta making tradition.
- Because it is 100% Italyn pasta prepared with raw materials from our supply chain.
- Because we grow our wheat where our grandparents used to grow it, away from industrialized areas and road arteries.
- Why is it clinical study carried out at the A. Gemelli University Hospital proves that the Cappelli variety is more digestible it's more tolerable for those who are sensitive to wheat, compared to other varieties.
- Because it is prepared with traditional method which preserves the organoleptic properties And nutritional of wheat.
- Why do we cook very fresh semolina within 72 hours of milling, follows bronze drawing and one slow drying at low temperature.
- Why ours pasta And ethics, in fact, the entire supply chain is structured in respect for the environment, of the farmers and gods consumers.
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