Fusilli (bronze-die drawn) 500 g BIO

The preserves from Biosolidale are handcrafted using exclusively organic products, mostly sourced from local crops: this is how Fusilli (bronze die-cut) 500 g BIO was born

Fusilli (bronze die-cut) 500 g BIO

In our project we have embraced Organic farming as both a choice and a philosophy, respecting the land and its fruits. Our philosophy also includes supporting small businesses in our area; we have created a network of small businesses operating with the same organic philosophy as ours, so as to offer an alternative to the traditional supermarket. We aim to raise consumer awareness about conscious purchasing and the importance of the short supply chain and organic products. For all our products the philosophy is always the same: for jams and preserves we use only organic products, plenty of fruit and a little organic cane sugar. The oil-preserved products and spreads are made with the best local fresh vegetables, to which we add top-quality Extra Virgin Olive Oil from Lazio, to achieve a product of unique excellence.

The bronze die-cut fusilli are made according to the principles of organic farming and the production process is artisanal.

The organic farming cooperative LA TERRA E IL CIELO was founded in 1980 through the pioneering initiative of its founding members, at a time when organic farming was still in its infancy and practically unknown. We are based in the Marche region, a land traditionally known for its agricultural vocation. Here, since the start of its activity, the cooperative has cultivated crops following not only organic but also biodynamic farming philosophy. This was at a time when people were only just starting to talk about organic farming. The goal was to revive ancient grains through cultivation methods that respect the environment and nature. This led to the rediscovery of ancient varieties of grains and legumes, selected for their quality, one of the cornerstones of the business. Hence farro (triticum dicoccum), particularly suited for pasta-making. Hulled barley for roasting, used in the past as a coffee substitute. Millet and the three ancient durum wheat varieties (Senatore Cappelli, Taganrog and Etrusco). The cicerchia (lathyrus sativus), once considered the legume of the poor, represents symbols of their commitment to quality. Today the product range has expanded and boasts a remarkable selection of grain pasta types, flours, rice, legumes, extra virgin olive oil, wines, barley coffee, sauces and passata, and baked goods. Production is characterised by an almost entirely local and regional traceability, something very few companies in Italy can boast.

Bronze Die Extrusion

The pasta is made exclusively with durum wheat semolina or semolina blends and water, plus table salt, up to a maximum of 4%. Semolina is obtained by milling durum wheat. The water should be slightly soft and lukewarm: its purpose is to form the dough. To produce pasta, the classic method involves the following stages. The semolina or semolina blend is mixed with 20-30% water to form gluten and hydrate the starch; the resulting dough is then kneaded (gramolatura) until it reaches the right consistency. Die-cutting (Trafilatura): The dough is forced through a cavity with the desired shape. With bronze dies, the pasta comes out rougher and absorbs sauce better. Extrusion is a more modern method where the same stages described above take place continuously within the same machine. The results are equivalent; only the machinery technology changes.