Pasta
Corato — Italy
Item #9220 - 500g
Item #9221 - Case (12 x 500g)
Granoro’s been making pasta in southern Italy for more than 50 years, and their new gluten free pasta lives up that long tradition. Made from rice corn, and quinoa, it not only looks and tastes like traditional durum wheat pastas, but it holds its shape after cooking, too. Bronze extrusion dies and slow drying give it a rough texture, so sauces cling to the pasta. (VE, GF)
Corato — Italy
Item #9230 - 500g
Item #9231 - Case (12 x 500g)
Granoro’s been making pasta in southern Italy for more than 50 years, and their new gluten-free pasta lives up that long tradition. Made from rice corn, and quinoa, it not only looks and tastes like traditional durum wheat pastas, but it holds its shape after cooking, too. Bronze extrusion dies and slow drying give it a rough texture, so sauces cling to the pasta. (VE, GF)
Sicily — Italy
Item #9012 - 500g
Item #9112 - Case (12 x 500g)
More than 20 years a group of farmers in western Sicily formed the coop called Valdibella to grow the island’s traditional crops: wheat, olives, grapes, and almonds as well as providing work for the area’s young people. Their pasta is made from the ancient Sicilian durum wheat called Timilia in the local dialect, Tumminia in Sicilian. Made from organically grown wheat and spring water, it’s the kind of pasta that’s been eaten in Sicily for generations. (VE)
Sicily — Italy
Item #9014 - 500g
Item #9114 - Case (12 x 500g)
More than 20 years a group of farmers in western Sicily formed the coop called Valdibella to grow the island’s traditional crops: wheat, olives, grapes, and almonds as well as providing work for the area’s young people. Their pasta is made from the ancient Sicilian durum wheat called Timilia in the local dialect, Tumminia in Sicilian. Made from organically grown wheat and spring water, it’s the kind of pasta that’s been eaten in Sicily for generations. (VE)
Sicily — Italy
Item #9015 - 500g
Item #9115 - Case (12 x 500g)
More than 20 years a group of farmers in western Sicily formed the coop called Valdibella to grow the island’s traditional crops: wheat, olives, grapes, and almonds as well as providing work for the area’s young people. Their pasta is made from the ancient Sicilian durum wheat called Timilia in the local dialect, Tumminia in Sicilian. Made from organically grown wheat and spring water, it’s the kind of pasta that’s been eaten in Sicily for generations. (VE)
Sicily — Italy
Item #9010 - 500g
Item #9110 - Case (12 x 500g)
More than 20 years a group of farmers in western Sicily formed the coop called Valdibella to grow the island’s traditional crops: wheat, olives, grapes, and almonds as well as providing work for the area’s young people. Their pasta is made from the ancient Sicilian durum wheat called Timilia in the local dialect, Tumminia in Sicilian. Made from organically grown wheat and spring water, it’s the kind of pasta that’s been eaten in Sicily for generations. (VE)
Corato — Italy
Item #9210 - 500g
Item #9211 - Case (12 x 500g)
Granoro’s been making pasta in southern Italy for more than 50 years, and their new gluten-free pasta lives up that long tradition. Made from rice corn, and quinoa, it not only looks and tastes like traditional durum wheat pasta, but it holds its shape after cooking, too. Bronze extrusion dies and slow drying gives it a rough texture, so sauces cling to the pasta. (VE, GF)