Tempestina Pasta Durum Wheat Wholemeal

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. They are made from a mixture of whole durum wheat semolina and water. The adjective 'wholemeal' indicates that the semolina used is not subject to the refining process that is carried out to obtain white flour (type 0 and 00). In wholemeal flour, the grains are milled as nature creates them, together with their outer coating. All the components of the grain (bran, endosperm and germ), which contain important nutrients for the body, are thus preserved.