LUZI uses only Triticum dicoccum L. farro for its organic specialty, the perfect solution for the handmade pasta processing and the stone milling, two essential processes in order to intensify the taste and the nutritional ingredients of pasta.
Stone milling, through solar renewable energy, preserves in the flour the germinal part, the starch, and the fiber of the farro grain, guaranteeing the production of a real and natural whole-wheat flour, rich in phytochemicals, like the so-called polyphenols, recommended for the prevention of severe diseases, allergies and immunodeficiency.
Penne Wholemeal Specialty from Organic Spelt Flour gives good antioxidant and antiviral benefits. It is also produced in the classic format and packaged in bag or box and from conventional farming.
Preparation: boil approximately 1 liter of salted water for every 100 g of pasta. When the water boils, pour in the pasta, stirring occasionally, and leave it to cook respecting the time indicated on the package. Drain and season the pasta as you like.
