Durum Whole Wheat Penne Rigate of Girolomoni ® are made in a pasta factory located in Montebello (PU), with Italian raw materials and water from a source that has no industrial agriculture upstream. To make the dough is used the semolina obtained by removing only the single outermost cortical layer of wheat, that is why the outcome is a pasta very rich in fiber. A compact and homogeneous dough comes from mixing the semolina with water, then drawn to give to pasta the typical shape. This phase follows the drying that is deliberately slow and natural to allow the pasta to hold, even as finished product, all the organoleptic and nutritional qualities of its raw materials. The drying is carried out for about 10 hours, and at very low temperatures, comprised between 45 ° to 55 ° C, with short peaks which never exceed 68 ° C.
The activity of the Mutual Company Gino Girolomoni® began in 1971 with the founder who, as mayor of the town of Isola del Piano (PU), commenced promoting initiatives to enhance and support ancient farming society, and organized courses and international seminars on biological agriculture. In 1977, these early experiences allowed the birth of the Agricultural Co-op Alce Nero®, who, after having sold the brand in 1995, changed its name to Gino Girolomoni Agricultural Co-op®. With its thirty members and thirty-five employees, Gino Girolomoni Agricultural Co-op® has contributed largely to the organic farming development in Italy.
General Information: Pasta is cheap and easy to prepare; you have to cook pasta but you can eat it warm or cold, as pasta salad, you can toss it just cooked or sauté it in a pan before serving. How to eat: Bring a large pot of water to a rolling boil (around 1 litre for every 100 grams of pasta that you want to cook), add salt to taste; add the pasta to boiling water and stir softly; cook for about 8 minutes, for authentic Italian "al dente" pasta, start counting the cooking time when the water returned to a boil. Drain the pasta and serve with your sauces and favorite toppings.