{"id":35986,"date":"2025-05-28T10:57:16","date_gmt":"2025-05-28T08:57:16","guid":{"rendered":"https:\/\/www.foodaloo.it\/?post_type=product&p=35986"},"modified":"2025-05-30T14:35:23","modified_gmt":"2025-05-30T12:35:23","slug":"pasta-millerighe","status":"publish","type":"product","link":"https:\/\/www.foodaloo.it\/en\/shop\/pasta-millerighe\/","title":{"rendered":"Millerighe Pasta"},"content":{"rendered":"

Bioalberti<\/a> It is a family-run farm, active for four generations among the Umbrian hills, in Poggio Aquilone, a medieval village from the 13th century where we grow exclusively with organic methods. This is where the grapes are born. Millerighe Pasta <\/strong><\/p>\n

Millerighe Pasta <\/strong><\/h3>\n

Since 1998 we have been growing exclusively using organic methods, driven by the belief that a healthy diet starts from a respected and fertile land. We grow legumes, cereals and olive trees, following sustainable agricultural practices such as crop rotation and organic fertilization. We are a young and dynamic company that combines tradition and innovation, thanks also to the collaboration with the University of Agriculture of Perugia. We have an ambitious project: the recovery of ancient and forgotten varieties such as Verna and Gentilrosso grains, the\u00a0 Senatore Cappelli wheat<\/strong>, einkorn wheat, grass pea, black chickpea and pure barley. Our desire.<\/p>\n

We produce with respect for nature, offering authentic products. Our cereals represent the union between Umbrian agricultural tradition and sustainable agriculture. Millerighe of Poggio Aquilone<\/strong> from durum wheat \u201cSenatore Cappelli\u201d<\/strong> is ground in a small old water mill. The one grown in Poggio Aquilone, in the Umbrian hills, is the result of sustainable agricultural practices that are attentive to biodiversity. An artisanal and healthy reinterpretation of the traditional italian pasta<\/strong>. Made with 100% semolina Senator Cappelli<\/strong>, ancient and valuable variety of Italian durum wheat<\/strong>, is drawn with bronze molds, it is dried in special cells slowly at low temperatures to best preserve the gluten, consistency and nutritional properties.<\/p>\n

How to make Millerighe pasta <\/strong>suitable for any type of seasoning, but they express themselves best with simple recipes: cacio e pepe, fresh tomato and basil<\/p>\n