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La Fastuchera: healthy wholemeal Tumminia pasta that won't make you regret the taste of durum wheat pasta.




29/06/2020 - The whole wheat pasta, concerning the taste, is often seen as a less pleasant and captivating product compared to the durum wheat pasta. Actually there’s nothing more wrong, indeed there are whole wheat pasta endowed with intense aroma and taste, able to satisfy even the most demanding palates. The key is the choice of a wheat fit for this kind of production, among the most indicated it is obliged to mention the Tumminia. The latter is a Sicilian ancient durum wheat variety with an intense toasted aroma, a low gluten index and easy to digest, conciliating organoleptic qualities and interesting taste, often produced by small local agricultural company as La Fastuchera is. Moreover, it is just the Tumminia the flour used to produce the well known Castelvetrano Bread.

Articolo tratto da: OIP Editorial Department

The whole wheat pasta, concerning the taste, is often seen as a less pleasant and captivating product compared to the durum wheat pasta.
Actually there’s nothing more wrong, indeed there are whole wheat pasta endowed with intense aroma and taste, able to satisfy even the most demanding palates.
The key is the choice of a wheat fit for this kind of production, among the most indicated it is obliged to mention the Tumminia.
The latter is a Sicilian ancient durum wheat variety with an intense toasted aroma, a low gluten index and easy to digest, conciliating organoleptic qualities and interesting taste, often produced by small local agricultural company as La Fastuchera is.
Moreover, it is just the Tumminia the flour used to produce the well known Castelvetrano Bread.


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