Whole Wheat Fusilli of Girolomoni®, from Montebello (PU), is the perfect example of the work that is done by a mutual company animated by a genuine love for its land and a deep respect for people who live there, but always at the forefront for its production choices, always oriented to quality of life and environment. To make the durum whole wheat dough is used the semolina coming from removing only the single outermost cortical layer of wheat, the result is pasta rich in fiber. Once drawn the dough obtained by mixing whole semolina and water, it has been left to dry very slowly and at low temperatures (between 45 °and 55 °C) to allow the pasta to hold all the organoleptic and nutritional properties included in its raw materials.
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 7 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.