Adopt 20m² of a wheat field from "Pastificio Agricolo Lenato" in Caltagirone (Italy) and receive your organic pasta at home. Gaetano 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 pasta and enjoyed the experience, you may decide to renew and extend the adoption.
You adopt 20m² of a wheat field from our farm in Caltagirone (Italy). The cultivation here is certified as organic by the European Union as of 2019. Orizzonte, Antalis, and Core are Sicilian wheat varieties grown for pasta production using natural methods in accordance with the organic farming regulations, without the use of pesticides, chemical fertilisers, or herbicides. The flour obtained from stone milling keeps the wheat germ intact, and thanks to the low processing temperatures it does not overheat the product which preserves its nutritional and sensory characteristics. All three grains have been selected to obtain a special flour that is excellent for the production of pasta, which here in Sicily find an ideal soil and environment for their growth and development. Triticum durum L. cv. Orizzonte: Orizzonte is the result of crossing the Rusticano and Simeto varieties. It has an excellent protein content, a good yield per hectare, and grows upright to a medium height. The pasta industry chooses this wheat because it has a low glycemic index. Triticum durum L. cv. Antalis: created for cultivation in southern and central Italy, it is also particularly suitable for northern Italy. Very reliable for its agronomic profile and high production potential. It is also suitable for the most traditional and difficult environments in Italy due to its tolerance of plant diseases. It has excellent characteristics for the milling industry. Triticum durum L. cv. Core: a variety that grows upright to medium height, it is characterised by its excellent gluten content, an intense yellow colour, good protein content, and generally good tolerance to problems that may occur in the fields. Your wheat field produces an average of 15kg of wheat semolina each season. With this amount we can produce around 2.5kg of organic pasta.
Each season we will send you a box with: 1x __Cavatelli__ (0.5kg pack) 1x __Penne rigate__ (0.5kg pack) 1x __Busiata__ (0.5kg pack) 1x __Rigatoni__ (0.5kg pack) 1x __Spaghetti__ (0.5kg pack) The entire production process, from the cultivation of the wheat to the production of the pasta, is carried out by ourselves on our farm. Extrusion is the process that gives shape to the different doughs by mixing only flour and mineral water. Thanks to the use of our flours, this slow extrusion process - carried out in bronze plates - allows us to offer an authentic, handmade product of the highest quality. This way we achieve a porous and rough pasta, perfect for retaining the flavour of sauces and condiments. The pasta is made from a mixture of durum wheat flour and water, the difference between this and traditional pasta is that the flour does not undergo any refining process. This means that all the components of the grain are present in the flour: husk, seed, and germ, unlike white flour which is mainly made up of starches. The pasta can be seasoned in many ways, giving free rein to your imagination. The signature dish of Catanese cuisine is pasta alla Norma; a culinary invention attributed to the city of Catania with typical Mediterranean flavours. It is pasta, usually rigatoni, in tomato sauce with fried aubergines, salted ricotta cheese, and basil. The packaging of our pasta is made of Pla, a biodegradable and compostable bioplastic that rapidly degrades in soil and water. The label is made of recycled paper. These different types of pasta can be stored for at least one and a half years in a dry and dark place. The ingredient list as well as allergen information can be downloaded from "Additional Analysis".
When will you receive it?
The wheat harvested in July is stored in our silos and used to make different types of pasta, which you can receive all year round.