Showing 41–60 of 105 results
Organic pearl Monococco 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. It does not require soaking and cooks quickly.
‘-Organic spelt pasta, stone-ground flour, bronze dies. Produced with stone-ground organic flours in the farm mill, bronze-drawn and dried slowly at low temperature, Mulino Val d’Orcia pasta is an artisanal, extremely porous product with a distinctive amber color and unmistakable flavor! Our pasta made with stone-ground spelt flour has a higher fiber and mineral content than industrial pasta and retains its lipid-vitamin properties, is a more balanced pasta and has a lower glycemic index. About 20 hours of average drying at a temperature of around 38°/42°.
-INGREDIENTS: Organic Whole Wheat Spelt Flour. NUTRITIONAL VALUES (average per 100 g): Energy 1496kJ/354 Kcal, Fatty acids 3.58 g of which saturated 0.5 g, Carbohydrates 63.67 g of which sugars 3.86 g, Fiber 8.26 g, Protein 12.66 g, Salt 0.004 g.
Cooking time 8/ 10 min.
‘-Organic spelt pasta, stone-ground flour, bronze dies. Produced with stone-ground organic flours in the farm mill, bronze-drawn and dried slowly at low temperature, Mulino Val d’Orcia pasta is an artisanal, extremely porous product with a distinctive amber color and unmistakable flavor! Our pasta made with stone-ground spelt flour has a higher fiber and mineral content than industrial pasta and retains its lipid-vitamin properties, is a more balanced pasta and has a lower glycemic index. About 20 hours of average drying at a temperature of around 38°/42°.
-INGREDIENTS: Organic Whole Wheat Spelt Flour. NUTRITIONAL VALUES (average per 100 g): Energy 1496kJ/354 Kcal, Fatty acids 3.58 g of which saturated 0.5 g, Carbohydrates 63.67 g of which sugars 3.86 g, Fiber 8.26 g, Protein 12.66 g, Salt 0.004 g.
Cooking time 8 / 10 minutes.
‘-Organic spelt pasta, stone-ground flour, bronze dies. Produced with stone-ground organic flours in the farm mill, bronze-drawn and dried slowly at low temperature, Mulino Val d’Orcia pasta is an artisanal, extremely porous product with a distinctive amber color and unmistakable flavor! Our pasta made with stone-ground spelt flour has a higher fiber and mineral content than industrial pasta and retains its lipid-vitamin properties, is a more balanced pasta and has a lower glycemic index. About 20 hours of average drying at a temperature of around 38°/42°. WEIGHT: 400 g.
-INGREDIENTS: Organic Whole Wheat Spelt Flour. NUTRITIONAL VALUES (average per 100 g): Energy 1496kJ/354 Kcal, Fatty acids 3.58 g of which saturated 0.5 g, Carbohydrates 63.67 g of which sugars 3.86 g, Fiber 8.26 g, Protein 12.66 g, Salt 0.004 g.
Cooking time 5 min.
‘-Organic spelt pasta, stone-ground flour, bronze dies. Produced with stone-ground organic flours in the farm mill, bronze-drawn and dried slowly at low temperature, Mulino Val d’Orcia pasta is an artisanal, extremely porous product with a distinctive amber color and unmistakable flavor! Our pasta made with stone-ground spelt flour has a higher fiber and mineral content than industrial pasta and retains its lipid-vitamin properties, is a more balanced pasta and has a lower glycemic index. About 18 hours of average drying time at a temperature of about 38°/42°.
-INGREDIENTS: Organic Whole Wheat Spelt Flour. NUTRITIONAL VALUES (average per 100 g): Energy 1496kJ/354 Kcal, Fatty acids 3.58 g of which saturated 0.5 g, Carbohydrates 63.67 g of which sugars 3.86 g, Fiber 8.26 g, Protein 12.66 g, Salt 0.004 g.
Cooking time 4/ 6 min.
‘-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.
Cooking time 5/7 min.
-WEIGHT: 250g pack.
-INGREDIENTS: Organic lentil flour. May contain wheat, spelt and barley.
-AVERAGE NUTRITIONAL VALUES per 100 g: Energy 1410kJ/333 Kcal, Fat 1.7 g of which saturated 0.4 g, Carbohydrates 52 g of which sugars 1.2 g, Fiber 10.4 g, Protein 25 g, Salt 0.002 g.
-Fusilloni 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 Fusilloni 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.
‘-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. About 18 hours of average drying time at a temperature of about 38°/42°. CYCLING Average distance between the collection field and the mill-pastry 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.
Cooking time 11/ 13 min.
‘-Grandma’s Tasting Box includes:
Miller’s Soup: “Verna” soft wheat, barley and lentils 350 g,
Palmina Soup: Dicocco Spelt, Barley and Lentils 350 g,
Ame Soup: Einkorn Wheat, Dicocco Wheat, Verna Soft Wheat, Barley and Lentils 350 g,
Senatore Cappelli Durum Wheat Rigati Tubes 500 g,
Farro Rigati Tubes 500 g,
Tempestine of Senatore Cappelli Durum Wheat 500 g,
Spelt Tempestine 500 g,
Organic chickpeas 500 g,
Extra Virgin Olive Oil 250ml.
Our soups are an organic product made from our cereals and legumes grown in Val d’Orcia. They do not need soaking. The soup is ready in 20-25 minutes and can be enriched with mixed vegetables, mushrooms, and spices. SHORT SUPPLY CHAIN: Average distance between the harvest field and the pasta mill: 10 km.
‘-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.
Cooking time 10/12 min.
‘-Handmade Rustic Breadsticks are a traditional recipe made with our stone-ground organic flours obtained from grains we grow in the Val d’Orcia. Rustic breadsticks are a source of fiber. Weight: 0.25 kg.
-INGREDIENTS: Type 1 Verna wheat flour, extra virgin olive oil, water, yeast, salt. Average nutritional values per 100g: Energy 1551kJ/366 Kcal, Fatty acids 1.55g of which saturated 0.2g, carbohydrates 69.66 of which sugars 0.9, fiber 11.64g, protein 12.76g, salt 1.5g.
‘-All Flour from our Sack! STONE-GROUND. Stone-ground Organic Ancient Grains Whole Wheat Flour. Most nutritious: Whole-wheat flour contains the whole grain in all its parts, starch, bran and wheat germ, and is therefore a complete food.
-WHEAT VARIETY: Gentil rosso, Frassineto, Andriolo, Inalettabile, Sieve.
-Period of storage: 6 months.
All flour from our Sacco! STONE-GROUND. Stone-ground Organic Ancient Grains Wholemeal Flour. Most nutritious: Whole grain flour contains the whole grain in all its parts, starch, bran and wheat germ and is therefore a complete food. WHEAT VARIETY: Gentil rosso, Frassineto, Andriolo, Inalettabile, Sieve. Shelf life: 6 months.
All flour from our Sacco! STONE-GROUND. Stone-ground Organic Ancient Grains Wholemeal Flour. Most nutritious: Whole grain flour contains the whole grain in all its parts, starch, bran and wheat germ and is therefore a complete food. WHEAT VARIETY: Gentil rosso, Frassineto, Andriolo, Inalettabile, Sieve. Shelf life: 6 months.
‘-Orcia DOC Organic Red Wine. We have been producing organic since 1992. This wine has not been filtered to guarantee the organoleptic properties of the product. Any residues are synonymous with authenticity. 0.75 lt bottle
-Blend: 85% Sangiovese grapes, 15% Cabernet Sauvignon grapes.
-Lilies 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 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.
Flaxseed produced and packaged in Val d’Orcia by Mulino Val d’Orcia. Weight : 500 g
-From a nutritional point of view, 100 grams of flaxseeds provide a total of approximately 500 calories. The recommended daily consumption is 1-3 tablespoons of flax seeds per day. They can be eaten raw or cooked, whole or ground. Flaxseeds enrich salads and soups, can be added to cereals and yogurt for breakfast, or can replace breadcrumbs for breading fish and meat. To best exploit their nutritional properties, it is recommended to grind them just before eating. Flaxseeds, both whole and ground into flour, are used to enrich bread dough, cakes, and other baked goods, with the aim of improving their nutritional properties.
‘-Flax seed produced and packaged in Val d’Orcia by the Mulino Val d’Orcia company. Weight: 5 kg. Nutritionally, 100 grams of flaxseed provides a total of about 500 calories. The recommended daily consumption is 1-3 tablespoons of flaxseeds per day . They can be consumed raw or cooked, whole or ground. Flaxseeds enrich salads and soups, are added to cereals and yogurt for breakfast, or can replace breadcrumbs for breading fish and meat. To better take advantage of their nutritional properties, it is recommended to grind them at the time of consumption. Flaxseeds, whether whole or reduced to flour, are used to enrich doughs in breads, cakes and other baked goods, with the aim of enhancing their nutraceutical properties
‘-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 slow drying, but more so those of the pleasure it gives in cooking and eating it. Chocolate-colored and with an uneven and therefore porous surface, with a tenacious but not stubborn texture, though good with everything She loves a seasoning that does not overpower her but accompanies her, a playful contending for the stage of the palate. Approximately 18 hours average drying time at a temperature of about 38°/42°.CYCLEKEEP Average distance between the harvesting field and the mill-pastry 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.
Cooking time 5/ 6 min.
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