Gioie di Fattoria Spaghetti Farro - 500g

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This spaghetti is made with wholegrain farro flour that gives it a beautiful reddish color when dry. Other farro pastas we've had seem to fall apart when cooked but this pasta holds together beautifully even when fully cooked. This wholegrain 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.)

 

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

Country of Manufacture
Italy
City or Village
Controguerra
Country of Origin
Italy
Method of Production
Certified Organic (EU)
Pasta Shape
Long Cut
Product Region
Abruzzo
Type of Pasta
Farro

Gioie di Fattoria

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Description

This spaghetti is made with wholegrain farro flour that gives it a beautiful reddish color when dry. Other farro pastas we've had seem to fall apart when cooked but this pasta holds together beautifully even when fully cooked. This wholegrain 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.)

 

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

More Information

Country of Manufacture
Italy
City or Village
Controguerra
Country of Origin
Italy
Method of Production
Certified Organic (EU)
Pasta Shape
Long Cut
Product Region
Abruzzo
Type of Pasta
Farro

Gioie di Fattoria

No reviews yet.

Click the button below and be the first to review Gioie di Fattoria Spaghetti Farro - 500g