Handmade pasta of durum wheat semolina Russello, drawn in bronze and dried slowly at low temperature. For the dough is used only flour of ancient durum wheat Russello, native of Sicily, cultivated without the use of chemicals, stone milled with a slow and natural process, especially preserving the germ.
It has a low gluten index, very digestible.
The wheat is cultivated according to the methods of traditional agriculture and rural tradition.
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