SPECIAL GRAINS
La Romagnola BIO has always been a pioneer of pasta with grains different from traditional durum wheat. We therefore propose wholemeal spelt pasta Diccocum, rye, barley, all made exclusively with organic and Italian flours, to ensure a complete nutritional intake with a reduced gluten content or completely gluten-free.
Bronze drawing and slow drying at low temperatures produce a pasta of the highest quality that retains the original flavours of the grain with which it is made.
WHOLEMEAL SPELT
Spelt is an ancient grain with nutritional properties very similar to those of wheat, although unlike the latter it contains a greater amount of protein. It has a high fibre content, B vitamins and numerous minerals, including sodium, calcium and magnesium.
Ingredients
Organic wholemeal spelt flour. May contain traces of: gluten-containing cereals, soya, mustard and lupins.
Nutritional information
Average nutritional information per 100g
Energy | 1433 kJ / 339 kcal |
Fats | 2,5 g |
thereof saturated fatty acids | 0,5 g |
Carbohydrates | 60,9 g |
| thereof sugar | 1,54 g |
| Fibre | 8,2 g |
Protein | 14,1 g |
| Salt | 0,01 g |
LA ROMAGNOLA BIO
Responsible food business operator: LA ROMAGNOLA BIO S.R.L.S., Via Martiri Ponte Bastia 11, 44011 San Biagio di Argenta (RE), Italy.
La Romagnola Bio is an organic artisan pasta factory. A reality that has existed for over thirty years in the organic dry pasta market, the Then it produces artisan pasta drawn to bronze.
Products of the highest quality as well as ethically sustainable: La Romagnola Bio gives preference to the products of the supply chain, improves the Italian quality and chooses flours that come mostly from the Italian territory.
The paste is 100% natural, with no added additives, colourings or emulsifiers
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Tips
Store in a cool, dry place. After opening, keep the sachet closed in a cool, dry place. Preparation: 6-7 minutes in boiling water, salted to taste. Season your pasta with rich and refined sauces!
