RIGATONCINI - an organic pasta made with Sicilian wholemeal semolina, Timilia or Tumminia variety - Pastificio Minardo.

Ancient Sicilian grains have the particularity of having a very weak gluten that is easily absorbed by the intestine and does not create eating disorders.

Our production chain is entirely local, does not involve any use of synthetic chemicals and is carried out for each individual variety, from cultivation to storage, to the subsequent processing phases. All the grains used for Pasta Minardo are grown in Sicily, aiming to enhance the territory and workers, thanks to ethical production contracts. Storage occurs separately for each individual variety, while milling is carried out with cylinders for semolina and with stone for wholemeal, in order not to remove the wheat germ, rich in vitamin E. The semolina is kneaded at room temperature, with mineral water from a spring in the Nebrodi mountains, famous for its purity. The pasta is bronze-drawn and dried slowly, at low temperatures, from 24 to 72 hours.

Timilia, or Tumminia, is one of the oldest varieties in Sicily. There is historical information from Theophrastus, a Greek philosopher and botanist who lived between 371 and 287 BC. We use this variety of wheat for our whole wheat pasta. The areas of origin, diffusion and cultivation, traditionally recognized, fall within the internal hilly and high hilly areas of the entire Sicilian territory.
This local variety of wheat was once of considerable importance in cereal cultivation systems, since it was the only wheat whose sowing could be postponed until the first week of March. In very rainy years, when it was not possible to sow in time, those who had a good supply of Timilia could wait until the soil had dried enough to allow for processing. In fact, Timilia completes its production cycle in three months.

Why buy this pasta?

We only use:
• ancient Sicilian grains, from organic farming
• oligomineral water

We encourage:
• environmental biodiversity
• natural agriculture without the use of fertilizers, pesticides and herbicides (e.g. glyphosate)

We practice:
• Stone or cylinder grinding
• Bronze drawing
• Slow drying at low temperatures from 24 to 72 hours

Let's make a dough:
• highly digestible due to the quality of the gluten present in ancient varieties
• with semolina rich in vitamin E (contained in wheat germ)
• particularly tasty due to the raw materials used and the artisanal processing.

WHOLEMEAL RIGATNCINI

• Weight: 500g

• Cooking: 8 min

• HoReCa purchase, minimum one pallet also mixed by price type.