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Caprafico Ricciutelle from 100% Farro. 500g

Caprafico Ricciutelle from 100% Farro. 500g
£4.80
Giacomo Santoleri grows farro (emmer wheat) on the Caprafico plain in Abruzzo. Farro is a tall, hardy grain and is grow without the need for chemical fertilisers or herbicides. After harvesting it is stone ground (very important to preserve the goodness) and made into pasta that is rich in anti-oxidants, iron, magnesium and zinc and very easy to digest. 
In Roman times high protein Farro was the staple grain - Roman soldiers had a daily ration of 865g a day - with the modern day word for flour, farina, derived from the word Farro. Giacomo recommends the ricciutelle with ricotta, rocket, parmesan and lots of olive oil all added at the end of the 6 minute cooking time

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