The Ancient Morelli Pasta Factory 1860 by five generations produces pasta in Tuscany, now the management is carried out by Dino father and three sons, Antonio, Lucia and Marco Morelli, who use about 25 employees.
With traditional techniques are produced dry pasta both classical details, starting with a careful selection of Italian flour and other raw materials assembled with the same techniques of the past: slow mixing, drying at low temperature. However installations in stainless steel, equipped with metal detectors, are of the latest generation.
The real feature that makes us unique among all the pasta, both artisanal and industrial, is that we just reinsert the wheat germ in the dough. The groans of wheat is the heart of the wheat kernel, full of knowledge and nutrients.
During cooking, the water turns slightly green and gives off a strong smell of corn in its simplicity wonder; also adding a single drop of oil we have a pasta taste really good and unique.
- Type of wheat: durum wheat
- Bronze drawn
- Cooking time: 8 to 21 minutes depending on the type of pasta
- Drying time: 36 hours at low temperature (max 45 ° -50 ° C) after hand preparation on looms
- Dyes and preservatives: totally absent
- Methods of preservation: in the dark, dry place
- Certified Company: UNI EN ISO 9001:2008 Accredia-CSI Cert-BioAgriCert
- Type of company Manufacturer: Artisan Company
- Region: Tuscany
| Cod. Article | kind Pasta | Format | Cooking Time | Weight Package | Pieces in box |
|---|---|---|---|---|---|
| 3207 3208 3208 |
wheat with wheat germ wheat with wheat germ wheat with wheat germ |
Strozzapreti Rigatini al Finocchio Fusilli Kamut |
21 minutes 21 minutes 8 minutes |
250 gr. 250 gr, 250 gr. |
12 pieces x ~0,50 kg / piece= ~6,0 kg |
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This product was added to our catalog on Saturday 15 November, 2014.
