Girolomoni

Girolomoni BIO Maccheroni Cappelli (grown on bronze)

Girolomoni organic pasta has a long history, which began in 1971, when Gino Girolomoni understood that organic farming was the right and only way for a new life in the countryside. Since then, organic cereals have been grown in the Girolomoni cooperative and transformed into first-class organic pasta in Isola del Piano in the middle of the Marche region in Italy. The cereals are ground in our own mill and the resulting semolina is used to make pasta in our own pasta factory. Drying takes place slowly and gently at low temperatures in order to preserve all the nutrients and flavours in the grain. Girolomoni products support organic farmers who are paid a fair price for their work. Renewable energy sources are used, activities and lectures are organised to promote organic farming and biodiversity. Our customers are also welcome to visit the pasta factory and our organic agritourism. • Cappelli durum wheat is an old variety of cereal. It is the ancestor of many modern durum wheat varieties. Its ears grow tall and majestic in the fields and are therefore more exposed to bad weather and wind. The yield is low and at best you can get 1,800 - 2,300 kg per hectare. Due to the low yield, this variety was abandoned in favour of varieties with a high yield. Since the 1990s, it has been rediscovered by organic farmers, such as our founder Gino Girolomoni, who wanted to protect diversity. • The wheat is rich in protein and gives the pasta the perfect bite • good for the protection of diversity • Drawn through bronze dies. Thanks to the structure of the bronze dies, the pasta becomes rough and porous and therefore absorbs the sauce and consequently the flavour particularly well. • Particularly suitable for thicker sauces • 100% organic pasta factory since 1989 • Slow drying to preserve all the nutrients in the grain and thus offer a tasty and highly digestible pasta. • Genuine Italian pasta made from cereals with guaranteed Italian origin, which are grown by the cooperative members, ground in our own mill and produced in our own pasta factory. Controlled production process. • Guaranteed quality through IFS certification, Higher Level (standard for food safety and quality) Store in a cool and dry place Cooking tip: 1 litre of water and 10 g of salt per 100 g of pasta. Add the pasta to boiling salted water and stir occasionally until the pasta is al dente. After draining, mix the pasta with the sauce immediately.

Manufacturer:

Gino Girolomoni Cooperativa Agricola, Via Strada delle Valli 21, 61030 Isola del Piano PU

Organic inspection body number:

IT-BIO-006