Spaghetti is a special pasta made of wholemeal Sicilian durum wheat flour from organic farming, bronze drawn and slowly dried.
Cultivar Timilia wheat is rich of proteins, has a low gluten index and is more digestible than the classic pasta made with white flour. According to the ancient sicilian tradition the milling is made by stone.
The secret of this wholemeal pasta is the flour obtained by stone grinding, rich in fibre, which totally preserves the wheat germ. Thanks to this ancient method the flour is healthy and very taste because it used the noblest part of the grain.
Important: the Giorlando farm uses only certified seeds coming from organic farming. In this way it guarantees the highest quality of the seeds with high purity and absence of serious pathogens.
Ancient Sicilian grains naturally have a low gluten index and maintain their age-old integrity.
The stone grinding has a high hardness and is periodically hammered by hand to revitalize the cut and obtain the right degree of roughness of the flour.
In addition, the low speed of rotation of the millstone allows to work at low temperatures the raw material that does not lose the precious nutritional principles of the cereal.