These grains contribute to the diversification of cereal based products for a diet management that takes into account the different aspects of sustainability. Today, ancient grains represent a consolidated trend as they are associated with the enhancement of the territory, local cultures and traditions, as well as the maintenance of agro-biodiversity, that is the whole of all the components of the biological diversity relevant to agriculture and agro-biodiversity.
Ancient grains are characterized by a greater rusticity and ability to withstand different environmental conditions, which makes them suitable for an organic cultivation or, anyway, that makes less use of external inputs.
Kamut® is a turanic wheat, an ancient relative of modern durum wheat, originating in the Khorasan region (in Persian: “where the sun is born”) but always known in the Mediterranean basin.
Turanic wheat is certainly rustic, with a high environmental adaptability, excellent for pasta and with an unmistakable taste. Kamut® is produced and transformed into a controlled organic supply chain.
|
Nutritional data Average values per 100 g of product |
|||
|---|---|---|---|
|
Energy |
368 (1562) kcal (kj) |
Protein (N x 6.25) |
12 g |
|
Carbohydrate
of which sugars |
75 g 2,4 g |
Fat of which saturates |
1,4 g 0,4 g |
|
Fiber |
4,5 g |
Salt |
0 g |
Shape: 24
Cooking times: 10 – 12 min.
Ingredients:
Organic semolina of khorasan wheat (Kamut®)
Shape: 34
Cooking times: 11 – 13 min.
Ingredients:
Organic semolina of khorasan wheat (Kamut®)
Shape: 142
Cooking times: 11 – 13 min.
Ingredients:
Organic semolina of khorasan wheat (Kamut®)
Shape: 313
Cooking times: 12 – 14 min.
Ingredients:
Organic semolina of khorasan wheat (Kamut®)
In Roman times, dicocco spelt was the most cultivated and most popular cereal. In recent centuries, with the spread of new species and more modern cropping systems, spelt has been confined to hilly areas and mountainous regions.
There are several reasons why spelt is still very much appreciated today.
In addition to the culinary tradition linked to the preparation of typical dishes, this cereal has several positive agronomic characteristics: rusticity, low demand for nutrients and resistance to cold, which make it suitable for growth in shallow, stony and mountainous areas; strong planting and high size of the plant, which guarantee good competition with weeds.
|
Nutritional data Average values per 100 g of product |
|||
|---|---|---|---|
|
Energy |
368 (1556) kcal (kj) |
Protein (N x 6.25) |
12 g |
|
Carbohydrate
of which sugars |
5 g 2,1 g |
Fat of which saturates |
1,4 g 0,4 g |
|
Fiber |
4,5 g |
Salt |
0 g |
Shape: 24
Cooking times: 9 – 11 min.
Ingredients:
Organic semi whole wheat, dicoccum spelt flour
Shape: 201
Cooking times: 9 – 11 min.
Ingredients:
Organic semi whole wheat, dicoccum spelt flour
PASTA LENSI s.r.l. - Via Don Luigi Sturzo 21/23 - 25028 Verolanuova (BS) - Cap. Soc. €780.000,00 - P. Iva 02087310989 - C.F. 12858920155 - R.E.A. 414543 C.C.I.A.A. BS
