Linguine (bronze die-cut) 500 g BIO

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

Linguine (bronze die-cut) 500 g BIO

In our project we have embraced Organic as a choice and a philosophy, respecting the land and its fruits. Our philosophy also includes supporting the small businesses of our region; we have created a network of small businesses operating with our same organic philosophy, so as to offer an alternative to the traditional supermarket. Raising consumer awareness about mindful purchasing and the importance of a short supply chain and organic produce. For all our products the philosophy is always the same: for jams and preserves we use only organic products, plenty of fruit and a bit of organic cane sugar. The products in oil and the 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 BIO Linguine are made according to the principles of organic farming and the production process is handcrafted.

The organic farming cooperative LA TERRA E IL CIELO was founded in 1980 from the pioneering initiative of its founding members, at a time when organic farming was still in its infancy and practically unknown. We are in the Marche region, a land long known for its agricultural vocation. Here, since the beginning of its activity, the cooperative has cultivated the land following not only the philosophy of organic farming but also of biodynamic farming. This was at a time when people were only just beginning to talk about organic farming. The goal was to revive ancient grains through crops that respected 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 to pasta-making. Hulled barley to be roasted, used in the past as a coffee substitute. Millet and the three durum wheat varieties of ancient origin (Senatore Cappelli, Taganrog and Etrusco). Cicerchia (lathyrus sativus), once considered the legume of the poor, represents a symbol of their commitment to quality. Today the range of products 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. Productions characterised by a traceability that is almost entirely local and regional, something very few companies in Italy can claim.

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 worked (kneading) until it reaches the right consistency. Die extrusion: The dough is forced through a cavity with the desired shape. With bronze dies, the pasta comes out rougher and better absorbs sauce. Extrusion is a more modern method where the same steps described above take place continuously in the same machine. The results are equivalent; only the machinery technology changes.

The linguine are the result of artisanal processing that showcases the best 100% Italian organic durum wheat semolina. Bronze die extrusion gives the pasta a rough, porous surface, ideal for holding sauces and dressings excellently.

Slowly dried at low temperature, they retain intact the nutritional properties of the wheat and guarantee a perfect consistency when cooked. The linguine are particularly suited to fish-based dishes, pesto, or light vegetable sauces.