Miciamammas Durum Wheat Rigatoni

At the heart of our pasta is the nutrient-rich organic Durum wheat, celebrated for its abundance of essential nutrients that promote better digestion. We proudly feature the Senatore Cappelli grain, a rustic variety cultivated in the hills of Pienza, Tuscany, amidst nutrient-dense clay soil at Il Mulino Val d'Orcia.

The Senatore Cappelli grain is an ancient durum wheat known for its rich flavor, easily digestible gluten, and superior nutritional profile.  Compared to modern wheat varieties, it boasts higher levels of fiber, vitamins, and vital minerals, including iron and  magnesium, making it a wholesome choice for health-conscious consumers.

To ensure the highest quality, our flour is stone milled—a traditional method that preserves its wholesome integrity. This slow and gentle stone grinding technique maintains the grain's integrity and ensures that its nutritional characteristics remain intact, unlike the rapid processes of industrial milling.

Our ancient grain undergoes a transformation through traditional bronze die shaping and a meticulous slow drying process. This slow drying occurs at controlled low temperatures, allowing our pasta to retain more nutrients and an intensified flavor over a duration of up to 48 hours, carefully regulated between 40°C and 50°C. This ensures the preservation of the grain's nutritional properties and makes it easily digestible. 

The result is an authentic taste rooted in centuries of craftsmanship and wellness—a pasta experience that celebrates tradition and nourishes the body.