Miscuglio di Aleppo ©️

Miscuglio di Aleppo" durum wheat "caserecce "* is extremely digestible even for gluten intolerant people. It has been found that these "evolving" grains release the starch more slowly. These pasta products have a pleasant and characteristic taste that will not spoil the flavour of the sauces used.

The rigatoni "Miscuglio di Aleppo"* are extremely digestible even for gluten intolerant people. It has been found that these evolving grains have a slower starch release. These pasta products have a pleasant and characteristic taste that will not spoil the flavour of the sauces used.

Fennel tarallini made with organic Aleppo mix wheat flour (wholemeal) are a tasty snack ideal as a snack break and aperitif. Tiny in shape, they can be eaten in one bite without crumbs!

Frisella is a tarallo baked in the oven, cut in half horizontally and made toast again in the oven. To taste it, it is bathed in cold water for a time that depends on the individual taste and consistency of the cooked pasta. Then it is seasoned with fresh tomato, oregano, salt and a drizzle of extra virgin olive oil. As a variant it can also be used as a base for vegetable stews and legume or fish soups. Originally, friselle were consumed by Phoenician navigators as travel bread, softened with sea water and flavored with olive oil. The frisella was in fact a travel bread whose conservation period was much longer than that of bread.