High quality pasta made from Kamut flour, very digestible, rich in proteins, vitamins (vitamin E), mineral salts (magnesium and zinc) and selenium, an antioxidant micronutrient that reduces the cellular damages caused by the free radicals.
If compared with modern wheat the ancient khorasan KAMUT® wheat from biological agriculture has a more elevated protein and mineral salts content especially selenium, zinc and magnesium and is highly digestible.
Selenium is a mineral known for its elevated anti-oxidant properties. The khorasan KAMUT® wheat has such a high selenium content that 2 or 3 portions a day of a dish made based on khorasan KAMUT® wheat can supply 100% of the daily recommended selenium intake.
Kamut is an ancient type of wheat today grown in vast territories in Canada and Montana, which are very rich in selenium. It was anciently grown by the Greeks and the Romans that brought it in Egypt. Kamut is a cereal greater and more nourishing than the wheat even if it is low in carbohydrates. Unlike the wheat, today normally grown, it hadn’t any selections or genetic improvements and for this reason it has maintained superior micronutrient and nutritional characteristics.
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 1960s, the company experienced great development and in the new headquarters in Castello di Godego, in the province of Treviso, 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: 1512 kJ / 357 kcal
Fat: 1.5 g of which saturated 0 g
Carbohydrate: 70.0 g of which sugars 2,0 g
Fiber: 3.5 g
Protein: 14.0 g
Salt: 0,002 g