The Girolomoni family, from Montebello (PU), has decided to produce without using synthesized chemical substances in any stage of the cultivation, conservation and transformation, using only local raw material and water from a source that does not has industrial agriculture upstream. The wheat, carefully selected and stored in silos, is milled into flour that, mixed with water, gives the dough. After bronze-drawing, Penne Rigate are left to dry at low temperatures and for a very long time, about 8 hours, in order to maintain inside the dough all nutritionals and organoleptic substances present in wheat. The name "Penne" (that in English stand for "Pens") derived from the typical oblique cut as "nib" peculiar of this pasta shape, one of the most famous Italian durum wheat pasta shapes.
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.