Ceppe, Saragolla Whole Wheat Pasta - 500g
Ceppe is a traditional pasta from Southern Italy whose name is derived from the tool used to make it. A ceppe is a stick or a reed that the fresh pasta dough is rolled onto and slid off of to create an elongated tube open on one side. This wholegrain pasta should be cooked until there is still a touch of firmness in the texture and then finished 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, he uses an ancient and traditional wheat variety called Saragolla: an ancestor of modern durum wheat cereals. It was introduced in Abruzzo by people who came from Egypt in 400 AD. The Persian word Zarg for sun became Sarg meaning yellow and the ending -golla comes from the word golyo meaning stone or seed.
This wheat has many of the characteristics of Kamut wheat (which is nothing more than a brand name today) including a higher content of proteins, lipids and minerals and a lower glycemic index than more modern forms of durum wheat. We carry the following cuts of pasta made with Saragolla wheat: bucatini, fusilli, linguine, mezzemaniche, penne, spaghetti, strascinati, tagliatelle and troccoli.
Giulio also grows a particular type of farro (spelt) called Livesa Rossa (red spelt) which he turns into farro flour and farro pasta. Gemma swears by this as the best farro pasta she's had. We have the following cuts: conchiglie, mezzemaniche, penne and spaghetti.
Giulio also produces olive oil and tomato passata (simple crushed tomato sauce).
|Country of Origin||Italy|
|Producer||Gioie di Fattoria|
|Pasta Shape||Handmade, Short Cut, Specialty|
Gioie di Fattoria
In the northern hills of Abruzzi, near the border with Le Marche, Giulio Amadio grows grains, tomatoes, olives and grapes. All of this is grown organically and each product of the land is transformed into beautiful pastas, sauces, olive oils and wines.
We first learned of Gioie when Gemma visited the vineyards of Stefania Pepe just across the street from Gioie's property. We heard rave reports of the quality of his ingredients (especially his farro) and of the quality of his finished product. We find all of his pastas to be rustic, toothsome and flavorful - like a whole new category of pasta that was just waiting to be introduced to the US! We are happy to facilitate this introduction.