Ditalini Perciasacchi Sicilian ancient grain pasta - TerraMadre.it
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Ditalini Perciasacchi ancient Sicilian grain pasta

Perciasacchi is an ancient durum wheat, cultivated in Sicily since the time of the Greeks. Its name, which means "hole sacks", comes from the pointed shape of its caryopses. A strong and resistant wheat, rich in fiber and with an ancient gluten that makes it more digestible.

Our pasta is born from an artisanal process that respects the rhythms of nature. Stone grinding to preserve the organoleptic properties of the wheat, bronze drawing for a rough surface that captures every seasoning, and slow drying at low temperature to enhance aromas and flavors.

  • 500 g

€2.80 Tax included

€2.69 Tax excluded

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A journey through the scents and flavors of a unique land.

Smell the scent of the sun-baked earth, the sea breeze that caresses the wheat fields. Imagine Sicily, with its intense colors and its ancient traditions. Here, for centuries, a special wheat has been grown, Perciasacchi, a treasure of biodiversity that today lives again in our Ditalini. A small and versatile pasta shape, which contains the essence of this wonderful land.

Perciasacchi: a wheat that tells the story of Sicily

Perciasacchi is an ancient durum wheat, grown in Sicily since the time of the Greeks. Its name, which means "sack hole", comes from the pointed shape of its caryopses. A strong and resistant wheat, rich in fiber and with an ancient gluten that makes it more digestible.

An art handed down from generation to generation

Our pasta is born from an artisanal process that respects the rhythms of nature. Stone grinding to preserve the organoleptic properties of the grain, bronze drawing for a rough surface that captures every seasoning, and slow drying at low temperature to enhance aromas and flavors.

A small size, a big flavor

Ditalini Perciasacchi, with their characteristic shape, are perfect for soups, minestrone and broth-based dishes. Their al dente consistency and intense flavor, with notes of dried fruit and toasted bread, make them unique and irresistible.

Suggestions for Use (with typical Sicilian recipes)

Ditalini Perciasacchi pair wonderfully with the flavors of the Sicilian land. Try them in a vegetable broth flavored with aromatic herbs, in a rich and tasty organic red lentil soup, or with a fresh tomato and fried aubergine sauce, a classic of Sicilian cuisine. A drizzle of Sicilian DOP extra virgin olive oil will complete the work, giving an unforgettable taste experience.

INGREDIENTS: Organic wholemeal flour from ancient Sicilian durum wheat Perciasacchi, water.

ALLERGENS: Cereals containing gluten.

PLACE OF CULTIVATION AND PRODUCTION: Sicily, Enna.

STORAGE METHOD: Store in a cool, dry place, away from sunlight.

NUTRITIONAL VALUES (average value per 100g)

Energy (Kj/Kcal) 1467/346

Fat (g) 0.5

of which Saturated Fatty Acids (g) 0

Carbohydrates (g) 70

of which sugars (g) 2.6

Fiber (g) 7.7

Protein (g) 12

Salt (g) 0

Seminiamo
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