Gioie di Fattoria pasta is made by Giulio Amadio and is organically produced in the town of Controguerra in the Teramo province of Northern Abruzzo (just below Le Marche). Giulio grows a lot of different products from beans, to wheat and he turns his wheat into pasta. He uses an ancient and traditional wheat variety called Saragolla which is an ancestor of modern durum wheat cereals. It was introduced to the Abruzzo region by people who emigrated from Egypt in 400AD. The Persian word ‘zarg’ for ‘sun’ became ‘sarg’ meaning ‘yellow.’ The ending ‘-golla’ comes from the word ‘golyo,’ meaning ‘stone’ or ‘seed.’ We've been told that Saragolla has many of the characteristics of Kamut wheat, including a higher content of proteins and minerals.
Gioie di Fattoria
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