Penne Rigate are produced using only carefully selected Triticum Dicoccum spelt cultivated on the hills of the Marche, in the Girolomoni family's pasta factory in Montebello (PU). The Triticum Dicoccum spelt, the oldest grain, is rich in fiber, protein and nutrients that remain in the finished product because the drying of Penne Rigate employs more than eight hours and is carried out at very low temperatures. The product is labeled as organic; indeed, the Girolomoni family's pasta factory produces without using synthesized chemical substances, in all the phases, from farming to preservation to the final transformation. For those who apply the biological method, the land is not an inert frame, but a living organism and as such must be respected. Organic farmers use only organic fertilizers and apply the system of continuous crops rotation.
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.
The opportunity to serve to the table gastronomic delights of the Marche, Emmer Flour Penne Rigate paired with a delicious Eggplant Sauce and flavoured with a caress of a drizzle of Extra Virgin Oil of Tenera Ascolana, will also be a unique experience.