Food Sicilia (ITALY)
The whole grain pasta by Alberto Poiatti is a valuable source of fiber and provides our body with the right intake of vitamins, fiber and mineral salts. The absorption of carbohydrates is slower, so the accumulation of fats is reduced.
The expression “whole grain” means that the semolina used is not subject to the refining process that is carried out to obtain the white flour. In the whole wheat flour, in fact, all the components of the grain, bran, endosperm and seed, are preserved, because the grains are ground together with their external coating. As a result, their nutritional properties are also high.
Available in the classic shapes, it matches perfectly the idea of lightness and taste.
The WHOLE GRAIN PASTA line by Alberto Poiatti includes the most classic shapes: Spaghetti, Ditalini rigati (striped thimbles), penne rigate (striped quills), fusilli, and finally rigatoni.
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