Mezzemaniche Pasta di Farro - 500g

Formaggio Kitchen Exclusive

Country of Origin: Italy
Region: Abruzzo
City / Village: Controguerra

Mezzemaniche or mezze maniche is a cut similar to shortened rigatoni - a stout cylinder with raised edges to help hold sauce. The name of this cut of pasta comes from the Italian word maniche meaning sleeves. This wholegrain farro pasta is best when cooked until there is still a touch of firmness when bitten and then finished them with whatever sauce you are using.

This pasta is organically produced in the town of Controguerra in the Teramo province of Northern Abruzzo (just below Le Marche). The Gioie di Fattoria farm is run by Giulio Amadio. Giulio grows wheat, olives and grapes all of which are grown organically and each of which is transformed into incredible pasta, olive oil and wine.

For this pasta, Giulio uses an ancient and traditional grain variety called farro livesa rosso. This reddish form of farro has been grown in Abruzzo for centuries and is used as a grain in salads, soups and stews or ground to a flour to be used for making pasta. Farro is also known as Emmer wheat (Triticum dicoccum).

Other farro pastas from Giulio include: fusilli, conchiglie, penne and spaghetti.

Giulio also makes other pastas using Saragolla wheat: bucatini, ceppe, fusilli, linguine, mezzemaniche, penne, spaghetti, strasciatelle, tagliatelle and troccoli.

Giulio also produces olive oil and tomato passata (simple crushed tomato sauce).

Produced By: Gioie di Fattoria
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Mezzemaniche Pasta di Farro - 500g
Product ID: 02660
$9.95   x
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