Tagliatelle Organic Spelt

Between the castles of Canossa and Rossena in Reggio Emilia, lies the Matildic village of Riverzana, a small nucleus located on a hillock below the slopes of Canossa in view of the valley of the Ferrari and Vico rivers. Born to recover landslide land, gradually passion and challenge took over and from simple rotations of soft wheat and field beans the fields were extended and production was diversified with dicocco spelt, durum wheat, ancient grains, chickpeas and lentils. Good and healthy, thanks to their high fibre and nutrient content. For the production of organic spelt pasta, the father of cereals is used: spelt, a type of wheat with easily assimilable and digestible gluten. This pasta has a particularly refined taste and is also a valid alternative for those who cannot tolerate durum wheat gluten.