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Rigatoni
Organic
Italy
This rigatoni is produced by the Italian cooperative Libera Terra. The cooperative’s members farm on land confiscated by the Italian state from the Mafia. The organic durum wheat used to make the pasta is sown by the farming families in the autumn. To preserve soil quality, they practise crop rotation, alternating between pulses, vegetables and fodder crops.
The rigatoni is made al bronzo and dried for around 6 hours at 80 degrees. Al bronzo means that the pasta is pressed through a bronze die. This gives it a rough surface and a denser texture. Pasta produced in this way cooks perfectly al dente and sauces cling to it better.
Storage & shelf life
Store in a cool, dry place.
| Nutrition table per 100g | |
|---|---|
| Energy | 1577kJ/377kcal |
| Fat | 1.5 g |
| of which saturates | 0.3 g |
| Carbohydrates | 76 g |
| of which sugar | 2.8 g |
| Protein | 12 g |
| Salt | 0.01 g |
Ingredients: Organic durum wheat semolina
May contain traces of soya and mustard.
Sustainability and supply chain
Producers
Grown by 9 cooperatives on an average 250 ha in the regions of Sicily, Calabria, Puglia and Campania in Italy.
Cultivation
Organic, no irrigation.
Processing
Fully processed locally.
Purchasing & Logistics
Purchased from the cooperative, since 2020.
Transport: Lorry from the fields to the mill, lorry to processing plants in Italy, lorry to Embrach/Singen.
