The “Ricciole” (= Italian for curls, a pasta with wavy edges) and “Calamari” (= Italian for squid, the shape is similar to calamari rings) are two short pasta shapes that are rather unusual but intriguing for the palate, even without any sauce!
At the Fattoria things have always been produced with organic methods - and for quite a while now biodynamic as well - counting on the fact that no one better than nature, if supported and respected, can give products that taste good and are good for our health. We also try, year after year, to augment the La Vialla’s “food heritage”, obtaining products with a special flavour that have an ever higher nutritional value. All of this led to our decision to produce pasta containing wheat germ. Normally, the flour used to produce pasta is completely lacking in wheat germ, the vital part of the grain, which is discarded during the production process due to problems related to preserving. The Farm’s artisanal methods make it possible to retrieve, in the flour, this precious ingredient, always fresh and with its nutritional properties. While cooking, in the air, you can smell an intense aroma of freshly-harvested wheat, and the water turns slightly green: it’s the fresh wheat germ, astounding! It’s found in the heart of each grain of wheat, and forms a reserve of concentrated nutrition and energy, which permits the grain to germinate and become an ear of wheat: the wheat’s life-centre! It is rich in flavour (first of all!) and in many important nutritional elements: group B vitamins, mineral salts, amino acids, fibre, Octacosanol (an alcohol with invigorating properties) and, above all, vitamin E, also known as the ‘vitamin of youth’ for its strong antioxidant action. It is the sum of all these elements, ingested in a natural way by eating a healthy food (from organic farming) that makes wheat germ such a vital substance, an exceptional supply of flavour and energy, both psychological and physical.
3 Calamari + 3 Ricciole
Ingredients: 80% Durum wheat, 20% Wheat germ.