-Monococco Spelt, Dicocco Spelt, “Verna” Wheat, Barley and Lentils Grown in Val d’Orcia. Our soups are an organic product made from our grains and legumes grown in Val d’Orcia. Our soups need no soaking, are ready in 20/25 minutes and can be enriched with mixed vegetables, mushrooms and spices.
-INGREDIENTS: Pearled Monococcus Spelt 20%, Pearled Dicocco Spelt 20%, “Verna” Wheat 20%, Pearled Barley 20%, Lentils 20%. AVERAGE NUTRITIONAL VALUES per 100 g: Energy 1497 KJ / 358 Kcal, Fatty acids 2 g of which saturated: 0.4 g, Carbohydrates 65.7 g, of which sugars 2.3 g, Protein 14.7 g Salt, 0.0 g.
Monococco Spelt, Dicocco Spelt, “Verna” Wheat, Barley and Lentils Grown in Val d’Orcia. Our soups are an organic product made from our grains and legumes grown in Val d’Orcia. Our soups need no soaking, are ready in 20/25 minutes and can be enriched with mixed vegetables, mushrooms and spices. INGREDIENTS: Pearled Monococco Farro 20%, Pearled Dicocco Farro 20%, “Verna” Wheat 20%, Pearled Barley 20%, Lentils 20%. AVERAGE NUTRITIONAL VALUES per 100 g: Energy 1497 KJ, 358 Kcal. Fatty acids 2 g of which saturated: 0.4 g. Carbohydrates 65.7 g, of which sugars 2.3 g. Protein 14.7 g Salt, 0.0 g.
INCLUDES: Gigli for 2 (220g), Conchiglie for 2 (220g), Rigatoni for 2 (220g), Fusilloni for 2 (220g). A set of formats in small 220g boxes, designed for no more clutter of leftovers in the pantry, for an unusual gift and, why not, for voluptuous daily consumption. Here in the single 220g version: we present our Lilies for two. INGREDIENTS: organic Senatore Cappelli durum wheat whole wheat semolina, water. NUTRITIONAL VALUES (average per 100g): Energy1382kJ/330 Kcal, Fatty acids 2.2 of which saturated g 0.22 g, Carbohydrates 64.8 g of which sugars 3.0 g, Fiber 7.1 g, Protein 13.3 g Salt 0.02g. Shelf life: 18 months. SHORT ROW: Average distance between the harvesting field and the mill-bakery: 10 km
-INCLUDES: Giglifor 2 (220g), Conchiglie for 2 (220g), Rigatoni for 2 (220g), Fusillonifor 2 (220g). From a very apt idea by Amedeo, a set of Formati in little 220g boxes, designed to keep leftovers from cluttering the pantry, for an unusual gift and, why not, for voluptuous daily consumption. Here in the single 220g version: we present our Lilies for Two. SHORT ROW: Average distance between the harvesting field and the mill-bakery: 10 km. Storage period: 18 months.
-INGREDIENTS: organic Senatore Cappelli durum wheat whole wheat semolina, water. NUTRITIONAL VALUES (average per 100 g): Energy 1382kJ/330 Kcal, Fatty acids 2.2 of which saturated g 0.22 g, Carbohydrates 64.8 g of which sugars 3.0 g, Fiber 7.1 g, Protein 13.3 g Salt 0.02g.
‘-Cantucci are a traditional recipe made with our stone-ground flours from the grains we grow in the Val d’Orcia. 150 g package.
-INGREDIENTS: Wheat flour Type 1, Wheat flour Type 2, sugar, butter, eggs, almonds, honey, baking powder. AVERAGE NUTRITIONAL VALUES PER 100g: Energy 2023 kJ/483 kcal, Fat 22g, of which saturated 9.88g, Carbohydrates 59.7g, of which sugars 32.7, Protein 9.6g, Salt 0.63g.
‘-Wholemeal semolina pasta made from Senatore Cappelli organic durum wheat. We pursue a different Idea of Pasta, milling Integrale the recognized excellence of Senatore Cappelli Durum Wheat; by bronze drawing the result has peculiar, and unique characteristics: undoubted nutritional ones, thanks also to the slow drying process, but more so those of the pleasure it gives in cooking and eating it. Chocolate-colored and uneven-surfaced and therefore porous, tenacious but not stubbornly textured, though good with everything She likes a seasoning that does not overpower her but complements her, a playful contending for the stage of the palate. Approximately 18 hours of average drying at a temperature of approximately 38°/42°. CLOSED CYCLE. Average distance between the harvesting field and the mill-pasta factory: 6 km. Storage period: 18 months.
-INGREDIENTS: organic Senatore Cappelli durum wheat whole wheat semolina, water. NUTRITIONAL VALUES (average per 100 g): Energy 1382kJ/330 Kcal, Fatty acids 2.2 of which saturated g 0.22 g, Carbohydrates 64.8 g of which sugars 3.0 g, Fiber 7.1 g, Protein 13.3 g Salt 0.02g.
Val d’Orcia Organic Chickpeas. The chickpeas grown on the farm are an indigenous variety. They are sown in mid-March and harvested in July and August. They are screened on the farm and packaged in a controlled atmosphere in our mill. A high-calorie food, rich in protein, carbohydrates, fat, fiber, starch, minerals and vitamins A and C, as well as saponins, substances that help the body eliminate cholesterol from the intestines
-WEIGHT: 250g pack.
-INGREDIENTS: Organic chickpea and lentil flour. May contain wheat, spelt and barley. -AVERAGE NUTRITIONAL VALUES per 100 g: Energy 1462kJ/349 Kcal Fat 6 g of which saturated 0.8 g, Carbohydrates 48.1 g of which sugars 2.6 g, Fiber 11.8 g, Protein 19.3 g, Salt 0.04 g.
‘-All Flour from our Sack! STONE-GROUND. Organic stone-ground chickpea flour. Soft and fluffy for refined recipes. Val d’Orcia chickpeas are grown on the farm and ground in our mill with stone grinders.
All flour from our Sacco! STONE-GROUND. Organic stone-ground chickpea flour. Soft and fluffy for refined recipes. Val d’Orcia chickpeas are grown on the farm and ground in our mill with stone grinders. Storage period: 6 months.
All flour from our Sacco! STONE-GROUND. Organic stone-ground chickpea flour. Soft and fluffy for refined recipes. Val d’Orcia chickpeas are grown on the farm and ground in our mill with stone grinders. Storage period: 6 months.
‘-Orcia Valley Organic Chickpeas. The chickpeas grown on the farm are an indigenous variety. They are sown in mid-March and harvested in July and August. The chickpeas are screened on the farm and packaged in a controlled atmosphere in our mill. A high-calorie food, rich in protein, carbohydrates, fat, fiber, starch, minerals and vitamins A and C, as well as saponins, substances that help the body eliminate cholesterol from the intestines.
All flour from our Sacco! STONE-GROUND. Organic Stone Ground Spelt Flour. The main feature of stone milling is to grind the whole grain of wheat with a low processing speed that reduces overheating of the millstones and thus of the flours without affecting their lipid-vitamin properties. Shelf life: 6 months (500 g, 1 kg, 5 kg, 10 kg).
All flour from our Sacco! STONE-GROUND. Organic Stone Ground Spelt Flour. The main feature of stone milling is to grind the entire grain of wheat with a low processing speed that reduces overheating of the millstones and thus of the flours without affecting their lipid-vitamin properties. Shelf life: 3 months (25 kg).
All flour from our Sacco! STONE-GROUND. Organic Stone Ground Spelt Flour. The main feature of stone milling is to grind the whole grain of wheat with a low processing speed that reduces overheating of the millstones and thus of the flours without affecting their lipid-vitamin properties. Shelf life: 6 months (500 g, 1 kg, 5 kg, 10 kg).
-Shells for 2 (220g). From a very apt idea of Amedeo and his valuable collaborator Brigel, a set of Formati in small 220g boxes, designed for no more cluttering of leftovers in the pantry, for an unusual gift and, why not, for voluptuous daily consumption. Here in the single 220g version: we present our Conchiglie for two. SHORT ROW: Average distance between the harvest field and the mill-pastry factory: 10 km. Storage period: 18 months.
-INGREDIENTS: organic Senatore Cappelli durum wheat whole wheat semolina, water. NUTRITIONAL VALUES (average per 100 g): Energy 1382kJ/330 Kcal, Fatty acids 2.2 of which saturated g 0.22 g, Carbohydrates 64.8 g of which sugars 3.0 g, Fiber 7.1 g, Protein 13.3 g Salt 0.02g.
Hulled spelt produced and packaged in Val d’Orcia by the Mulino Val d’Orcia company.Spelt is the least caloric cereal and thanks to its high protein content (equal to 15 percent), combined with legumes, it is suitable for delicious and not too caloric one-pot dishes. It is also rich in fiber, useful for slowing hunger and regularizing intestinal transit
‘-All Flour from our Sack! STONE-GROUND. Stone Ground Organic Lentil Flour. Lentil flour, like chickpea flour, unlike common wheat flour, does not contain gluten but has a higher protein content than cereal flours. It has the benefit of enriching doughs made from cereal flours with useful nutrients such as the plant proteins, iron, and minerals that characterize this legume.
