Produced by a mutual company that has been always shown to have a genuine love for the land and a deep respect for the individuals who inhabit it, durum wheat semolina sedani rigati are a perfect example of what organic agriculture can achieve. The Girolomoni pasta factory uses energy from renewable sources, partly self-produced, uses biodegradable pack and encourages sustainable behaviors within their workplace, constantly interacts not only with customers but with all the local community. Carefully selected durum wheat, grown in Italy, is stored in silos and then milled to give semolina. This sedani rigati are left at low temperature to dry for about 10 hours. The semolina, which is acquired from the milling of durum wheat, gives to pasta the typical amber color and enriched it with proteins and nutritional properties present in the grain.
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.
A bold experiment in the kitchen: Durum Wheat Sedani Rigati with Tomato Sauce with Truffles; winning matching that can be improved only by the combination with a Classic Verdicchio.