From the organic farming a high quality and all-natural spelt pasta: it offers highest guarantee of authenticity to the consumers who are mindful of a healthy diet.
The production process keeps intact its pureness and its organoleptic characteristics, highlighting the delicacy on the palate.
This organic spelt pasta has got a round and characteristic taste to be rediscovered each time with a new sauce, according to your creativity.
Produced by Sgambaro pasta factory using the Triticum Dicoccum variety of Italian spelt. The spelt is milled, processed and dehydrated at low temperatures and then it’s extruded through a bronze die, all at Sgambaro mill and pasta factory. In this way the valuable nutrients of this ancient crop, essential for the daily wellbeing, are preserved.
The Triticum Dicoccum variety of spelt is an ancient cereal whose genetic patrimony has remained unchanged for a millennia.
It is rich in polyunsaturated fatty acids, vitamins and minerals including iron, potassium, magnesium and phosphorus.
It is hypoallergenic: the gluten contained in spelt it is better tolerated, by the human body, than the one contained in common wheat grains.
It’s digestible: it takes the body longer to absorb its starch in comparison to other common wheat grains.
For this reason the main characteristic of Dicoccum spelt is its easily digestibility.
The fiber: thanks to its high content of insoluble fiber, the spelt contribute to a better functioning of the colon.
Sgambaro mill and pasta factory
It is a love that has lasted three generations- the love of Sgambaro family for pasta.
In 1947 Nonno Tullio, who inherited the trade of miller from his father, began the pasta activity involving his sons Dino and Enzo: the Fratelli Sgambaro pastificio di Cittadella, in province of Padova, was thus born.
In the 60s, the company experienced a great development and in the new headquarters of Castello di Godego the pasta-making activity was joined by the milling one.
And today, after more than 60 years since the first spaghetto, they are the cousins, sons of Dino and Enzo, that personally take care of all the essential phases in the activity.
In the search for a continuous improvement in the product, they very soon realized that they had to rediscover the values of their earth. Thus, after more than 30 years they “cultivate” the best Italian durum wheat alongside the agriculturalists.
Nutritional information per 100g
Energy value: 1508 kJ / 356 kcal
Fat: 1.8 g of which saturated 0.4 g
Carbohydrate: 70.0 g of which sugars 2,0 g
Fiber: 3.8 g
Protein: 13.0 g
Salt: 0,002 g