organic wholegrain pasta
Bio Milana

organic wholegrain pasta

Out of adoption period
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Information
History
The project

Adopt 30m² of a wheat field from "Bio Milana" in Ispica (Italy) and receive your organic wholegrain pasta at home. Daniela will take care of your adoption and take its picture. You will also be able to download the adoption certificate, and if you wish, plan your visit to the farm. You do not enter into any long-term commitment: once you have received your organic wholegrain pasta and enjoyed the experience, you may decide to renew and extend the adoption.

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Environmentalist
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Farmer 360
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Pesticide-free
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Plastic-free
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Organic
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Renewable energy
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Family Farm
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Visitors welcome
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Additional analyses
What do you adopt?

You adopt 30m² of a wheat field from our farm in Ispica (Italy). The cultivation here is certified as organic by the European Union as of 1992. The Russello and Senatore Cappelli varieties are ancient Sicilian grains that are cultivated using natural methods for the production of pasta. The grains are processed using artisinal stone milling methods, this helps the product to keep more nutritional and organoleptic characteristics than industrial pasta. The flour obtained from natural stone milling methods preserves the germ, and thanks to the low processing temperatures, does not overheat the final product. Both grain varieties have been selected and preserved by generations of Sicilian farmers for their own consumption and survival: they embody history, identity and a connection with the land. __Russello__ (*Triticum durum var. hordeiforme*) The Russello is an ancient variety of durum wheat typical of Sicily. It is a wheat with a high ear, which rises almost two metres above the ground, and is fragile. It is reddish in colour, and cultivated in arid soils in the hinterland and the provinces of Agrigento, Caltanissetta, Palermo, Ragusa and Trapani. This wheat is used to make a flour for many Sicilian products, from pasta to bread, and is one of the 50 or more types of native grain that Sicily has to offer. Paradoxically, it seems to originate from the cold lands of Russia or the Balkans, later spreading to the United States. __Senatore Cappelli__ (*Triticum durum var. Senatore Cappelli*) The Senatore Cappelli is a durum wheat of Tunisian origin (Jean Rhetifah) - yet today the same wheat has become an emblem of Italian tradition and biodiversity - which at the time allowed taller plants to be obtained with grains rich in protein. And today, the Senatore Cappelli has regained its place in the spotlight, so much so that it is considered the most famous of Italian wheats. The modern consumer particularly appreciates the organoleptic characteristics that he or she finds in pasta. But research is also benefiting from its contribution: an attempt is being made to decipher the genome of durum wheat from the Cappelli variety. On the one hand, hybridisation is used to try out new solutions, while on the other it is the CREA itself that guarantees the purity of the variety, certifying the basic seed for production as recognised by seed legislation. Your wheat field produces an average of 12kg of organic wholegrain pasta each season. You do not have to commit to ordering the entire harvest though. Each season you can decide how much you want to reserve, and you pay the maintenance cost according to that amount. This way you only pay for what you plan to consume, and we can offer any surplus harvest to others.

What will you receive?

Each season we will send you a box with: 1x __Wholegrain Fusilli__ (0.5kg pack) 1x __Wholegrain semolina Penne__ (0.5kg pack) 1x __Wholegrain Busiata__ (0.5kg pack) 1x __Wholegrain semolina Calamarata__ (0.5kg pack) 1x __Wholegrain Spaghetti__ (0.5kg pack) 1x __Wholegrain Corallini__ (0.5kg pack) Extrusion is the process of shaping different doughs by mixing only flour and mineral water. Thanks to the use of our ancient flours, this slow process of extrusion, carried out in bronze dies, allows us to offer an authentic and artisanal product of the highest quality, characterised by a porous and rough dough, perfect for better withhold of sauces and condiments. Whole wheat pasta is made from a mixture of whole durum wheat semolina and water; the difference with traditional pasta lies in the fact that the whole wheat semolina is not subjected to refining processes. This means that all the components of the grain are present in the wholemeal flour: bran, endosperm and germ unlike white flour which is mainly made up of starches. The ingredient list as well as allergen information can be downloaded from "Additional Analysis". Packaging and storage: we package your pasta in recyclable polyethylene packs. The label is made of recycled paper. These different types of pasta can be stored for at least 1.5 years in a dry place without light. Pasta can be prepared in so many ways let your imagination run wild.

When will you receive it?

The wheat harvested in July is stored inside our silos and used to make different types of pasta which you can receive all year round.

Why should you adopt?
Know who, how and where your food is produced. Source your food in a conscious, direct and consistent manner.
Buying without intermediaries allows the producer to obtain better prices. This helps generate better jobs and social standards in rural areas.
When you adopt something, you allow the producer to ensure the sale at a fixed price and to produce on demand. This also avoids wasting food that is grown without being sold.
It supports producers who strive for environmentally friendly packaging and cultivation practices.
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