The farfalle of the Granoro are made by mixing high quality durum wheat semolina and barley flour enriched in beta-glucagon and obtained from a special decortication, micronization and separation process of a particular variety of barley (BETA). Granoro produces the “Cuore mio” line for the wellbeing of those who don’t want to give up on taste! The farfalle are rich in food fibers that, if taken constantly and regularly, represent a protective factor for the cardiovascular system.
Farfalle pair well for instance with a creamy pecorino sauce.
Ingredients: Durum wheat semolina, barley flour (25%), water.
Storage condition: store in a cool, dry place
Shelf Life: 36 months from the date of production
The Granoro pasta factory was founded in 1967 in Puglia, in the heart of the midday of Italy, and ever since it produces all its products with passion, care and going on research to offer an excellent and typically Italian first dish. Today the Granoro pasta factory is one of the most important Italian productive realities in the dry pasta field of durum wheat semolina. The quality of the Granoro pasta is the fruit of passion, care and attention through all the processing steps, which harmonize the ancient pasta tradition with the modern productive technologies. The result is an Italian quality pasta, with intense perfume and color, typical of the durum wheat golden by the sun. In the last few years, in addition to the already wide production and to satisfy the needs of a wider target of consumer, the organic line, the “cuore mio” line and the gluten free line have been added. The functional Cuore Mio Line is made by mixing raw materials grown in Italy, that is high quality durum wheat semolina and the flour of a particular variety of barley, with a high beta-glucagon content, a fiber that helps reduce blood cholesterol levels.