Seeds of “Premium Grade” quality derived from an annual plant part of the “sesame indiums” family, cleaned from foreign particles through ventilation and from none dehusked dark seed through “sortex” method, and finally passed through laser.
Pumpkin is commonly used in the cuisine of different cultures due to its versatility. Beyond the pulp the seeds are eaten because it represents a concentrate of the nutritional characteristics of the pumpkin.
Originally an emblem of the Incas, quinoa is the grain with the highest protein content. It is rich of essential minerals and vitamins. Does not contain gluten and a cup of cooked red quinoa has 222 calories. It may be utilised in salads, soups or as a soft and light side dish.
Amaranth flour is gluten free and it is nice when combined with Rice or Quinoa flour. It is rich in fibers, iron and magnesium. It is ideal to thicken sauces or to compact stuffing, to which it provides a pleasant aroma. Advised for shortcrust, biscuits, or soft doughs that do not need strong structures, such as sponge cake.
Oat flour may be used in addition to wheat flour, it is nice for biscuits and other bakery products. It gives the bread a sugary taste and the capability to quickly satiate due to its high content of proteins and mineral salts.
Oat flour may be used in addition to wheat flour, it is nice for biscuits and other bakery products. It gives the bread a sugary taste and the capability to quickly satiate due to its high content of proteins and mineral salts.
Quinoa flour does not contain gluten. It is advised for the use of bakery and pastry products but it is always necessary to mix the dough with 20/30% of flour that can generate gluten. It may also be added to rice flour to prepare light and crunchy biscuits.
Rice is a grain that does not contain gluten, thus it is advised for the preparation of strong dough. Rice flour may be used for the preparation of bread, sweets, batters for frying, biscuits and creams.
Rice is a grain that does not contain gluten, thus it is advised for the preparation of strong dough. Rice flour may be used for the preparation of bread, sweets, batters for frying, biscuits and creams.
From the wellness project started few years back by Pastificio Dalla Costa, a new line of special type of pasta was born: Harmony life certified VeganOk. The product line includes different types of pasta, from classic shapes with the addition of lentils, to other types, different from durum wheat as for instance; barley, rye and quinoa.
From the wellness project started few years back by Pastificio Dalla Costa, a new line of special type of pasta was born: Harmony life certified VeganOk. The product line includes different types of pasta, from classic shapes with the addition of lentils, to other types, different from durum wheat as for instance; barley, rye and quinoa.
From the wellness project started few years back by Pastificio Dalla Costa, a new line of special type of pasta was born: Harmony life certified VeganOk. The product line includes different types of pasta, from classic shapes with the addition of lentils, to other types, different from durum wheat as for instance; barley, rye and quinoa.
From the wellness project started few years back by Pastificio Dalla Costa, a new line of special type of pasta was born: Harmony life certified VeganOk. The product line includes different types of pasta, from classic shapes with the addition of lentils, to other types, different from durum wheat as for instance; barley, rye and quinoa.
From the wellness project started few years back by Pastificio Dalla Costa, a new line of special type of pasta was born: Harmony life certified VeganOk. The product line includes different types of pasta, from classic shapes with the addition of lentils, to other types, different from durum wheat as for instance; barley, rye and quinoa.
From the wellness project started few years back by Pastificio Dalla Costa, a new line of special type of pasta was born: Harmony life certified VeganOk. The product line includes different types of pasta, from classic shapes with the addition of lentils, to other types, different from durum wheat as for instance; barley, rye and quinoa.
The Marilungo premium production consists of 32 different shapes of Pasta divided into long shapes, short shapes, specialties and organic egg pasta. We make Pasta with durum wheat and fresh pasteurized eggs without any water. Pasta Marilungo is prepared with the finest grains grown in Marche, Umbria and Tuscany.
The Marilungo premium production consists of 32 different shapes of Pasta divided into long shapes, short shapes, specialties and organic egg pasta. We make Pasta with durum wheat and fresh pasteurized eggs without any water. Pasta Marilungo is prepared with the finest grains grown in Marche, Umbria and Tuscany.
The Marilungo premium production consists of 32 different shapes of Pasta divided into long shapes, short shapes, specialties and organic egg pasta. We make Pasta with durum wheat and fresh pasteurized eggs without any water. Pasta Marilungo is prepared with the finest grains grown in Marche, Umbria and Tuscany.
The Marilungo premium production consists of 32 different shapes of Pasta divided into long shapes, short shapes, specialties and organic egg pasta. We make Pasta with durum wheat and fresh pasteurized eggs without any water. Pasta Marilungo is prepared with the finest grains grown in Marche, Umbria and Tuscany.
The Marilungo premium production consists of 32 different shapes of Pasta divided into long shapes, short shapes, specialties and organic egg pasta. We make Pasta with durum wheat and fresh pasteurized eggs without any water. Pasta Marilungo is prepared with the finest grains grown in Marche, Umbria and Tuscany.
The Marilungo premium production consists of 32 different shapes of Pasta divided into long shapes, short shapes, specialties and organic egg pasta. We make Pasta with durum wheat and fresh pasteurized eggs without any water. Pasta Marilungo is prepared with the finest grains grown in Marche, Umbria and Tuscany.