Alexandrian clover unifloral honey with the presence of 85% of pollen of the bottinata species.
A honey with a sweet flavor and an intense and fruity flavor.
Produced in Genzano di Lucania (MT)
Coriander unifloral honey has a presence of 57% of the pollen of the species.
A sweet honey which, after swallowing, leaves a pleasant tickle on the palate, typical of the fortified spice.
Produced in Torremaggiore (FG).
BRONZE DRAWN DURUM WHEAT SEMOLINA PASTA, SLOW DRYING.
1 PACK OF 500g OF ARTISAN PASTA
The wheat is sieved, cleaned of impurities and finally ground in order to obtain the best quality semolina. During the grinding process, the
grain passes through a series of rolling mills, which progressively break the grains of wheat, "undress" them of the outermost layers, reducing them gradually
dimension. At this point the ground is passed through the tumblers, which separate the bran, the small bran and the tritello. The final phase, obtained
through the use of a re-mill cylinder, it is aimed at refining the flours and obtaining the noble product of the grinding: semolina and granulated. The semolina of
durum wheat is mixed with pure water inside special kneading tanks. It is here that starch and proteins bind to water forming the
gluten, a protein network that binds the hydrated starch granules. The mixture obtained is then modeled by the dies, which determine the chosen shape. There
die is in bronze. The pasta obtained from the bronze drawing has a rough and porous surface, which allows to better hold the condiments.
Drying represents the most delicate moment of the entire production cycle. During this phase, the pasta is left to rest in dryers and
ventilated with hot air to reduce the water content and reach the maximum humidity ceiling of 12.5% required by law. Inside the dryers, i
electrically operated ventilation units generate streams of hot air, which hit the pasta, drying it.
It is an excellent bread made with wheat semolina. It is famous and present in our entire italy. Opipan , in collaboration with research and development, has developed an innovative process for the production of long-life bread. The philosophy of this research is to offer the consumer a genuine, traditional forms, scents and flavors characteristic and free of chemical preservatives. The aim is to obtain a baked product that is stabilized to retain up to 150 days at room temperature, ensuring both microbiological stability and sensory
Organic soy sauce brewed according to the traditional japanese style with long fermentation time (min. 12 months) in wood barrel. Supplied in IBC 1000 lt.
