Paccheri di Russulidda - Fastuchera Azienda Agricola

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Handmade pasta of durum wheat semolina Russello, drawn in bronze and dried slowly at low temperature. For the dough is used only flour of ancient durum wheat Russello, native of Sicily, cultivated without the use of chemicals, stone milled with a slow and natural process, especially preserving the germ.
It has a low gluten index, very digestible.
The wheat is cultivated according to the methods of traditional agriculture and rural tradition.

Manufacturer: Fastuchera Azienda Agricola

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Rusello Tumminia and Biancolilla Biologic ancient durum wheat varieties- Agricultural Company Adamo
The Russell durum wheat variety is a very ancient kind of wheat which was cultivated all over Sicily, now it is spread only in some circumscribed ares of the island. The Biancolilla wheat is an ancient variety that in the past was very diffused too until the so called "Green Revolution", during which all the ancient wheat were abandoned in favor of more performing wheat varieties, genetically improved, called modern. The Tumminia is a Sicilian native durum wheat variety, it is one of the most ancient Italian varieties. It is a few sieved whole wheat, it contains a lot of trace elements of the wheat germ and bran germ; it has high protein values and a low gluten index. Nowadays the biologic agriculture has resumed the cultivation of those ancient wheats which are considered finer than the modern ones, the bring with them uniques tastes, shades and aromas, they are more digestible, tolerable and rich of nutritive substances too. The ancient wheats are simply the varieties of the past that are remained authentic and original, that is to say they haven't received any change and alteration by the mankind to increase its performance. They are great for the preparation of bakery products both sweet and salty and for pasta too obtaining excellent result both on the visual and the tasting sides. The ancient wheat have uniques shades of tastes and aromas, they maintain a balanced relationship between the amid and gluten containing a fewer percentage of the last one. If you will make a home-made bread with a flour taken form an ancient wheat you will easily find the differences.
Articolo - 27/12/2018 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Tumminia- Russulidda- Maiorca: Ancient Sicilian Wheats
Historical Sicilian wheats, among which the timilia (or tummina), Maiorca and Russulidda varieties are cultivated and processed throughout the biologic methods, maintaining intact all the nutritional and organoleptic characteristics. Moreover the absence of OGM, these wheats are milled by stone, in order to allow to preserve the wheats germ, vitamins, mineral salts and proteins that make it a further healthy and easy to digest product. It is very good for the preparation of sweet and salty products and for the pasta. The ancient wheats are nothing but ancient wheat varieties of the past remained still authentic and original, that is to say they haven't received any change by the mankind to improve its yield.
Articolo - 29/09/2017 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Rigatoni with ricotta and bluefin tuna bottarga
Ingredients for 4 people: - 400g Tumminia wheat rigatoni "La Fastuchera" - 200g ricotta from the red cow "Az. Agricola Frascio" - 30g bluefin bottarga 1st choice "Bottarga di Tonno Group" - Organic extra virgin olive oil "Adamo" - Salt from Trapani "Oro di Sicilia"
Ricetta - 25/02/2014 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

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