Our guideline: the mediterranean diet
In 2010 The Mediterranean Diet was proclaimed UNESCO intangible cultural heritage and it constitutes the theoretical basis of our production.
In the original Mediterranean diet there are plenty of cereals, vegetables, legumes, wild-growing herbs and seasonal fruit. These products are mainly local, as they often come from local producers, and bread and pasta are made from non-reconstituted durum whole wheat semolina.
The Mediterranean Diet is still a benchmark in the Mediterranean area and beyond because of the simple and genuine products with which you can prepare easy and healthy meals.
Not only is the Mediterranean Diet a way of eating but also a food production and consumption system aimed at preserving the local food traditions and the good quality of the final products.
Pasta in the mediterranean diet
Pasta is part of the daily Italian diet; it is a relatively poor product, its raw material is composed of durum wheat semolina in Italy and blends of semolina and wheat flour in the rest the world. Best quality pasta can only be obtained from durum wheat semolina.
The Mediterranean Diet uses only durum wheat semolina pasta, made by adding 20-30% of water to semolina and by stirring, in order to make gluten and hydrate the starch.
The dough is then moulded into the desired shape (wire drawing), by cutting pasta into the desired length.
Its caloric value is around 350 Kcal per 100 g, while fat content is quite low (less than 1%), so that cooks can delight themselves with a great deal of condiments. Moreover, it is a very special source of complex carbohydrate and due to the compactness of the starch, its metabolic impact on the body is very different from that of all the other food with glucose (this pasta has a low glycemic index (GI), especially if it is made with non-reconstituted whole wheat flours). This characteristic can be fully enhanced by cooking pasta “al dente”.
When the Mediterranean Diet was the diet of everyone, of our grandparents who were countrymen, the only available flour was the authentic whole wheat which was stone-grounded with mills, through a few steps. The starch grains coming out of the grinding process were quite big, so they could hardly be assimilated by the organism. The flour sold today, whether whole wheat or not, is milled into powerful steel cylinders through many steps (even 32),and is thus extremely thin and refined. The starch in this kind of flour is easily and rapidly demolished in the intestines and glucose circulates quickly. Its glycemic index is considerably high.