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Perciasacchi, which is one of the "ancient Sicilian grains", was already cultivated in the early 800s on the island of Sicily. Its high nutritional value characterises it. Coming from organic farming and certified seeds, Perciasacchi flour has a high protein content. It is rich in minerals, fibres, vitamins and, is easily digestible and low in gluten.
Filippo: "These grains have aromas and flavours that are distinguished by beautiful chamomile, dill, sweet clover and wild fennel."

The screw-shaped pasta is a classic around the world. Its popularity is thanks to its industrialisation in the early 20th century. But if you travel throughout Italy, it's a shape that changes form in every region, long, short, hollow.
These vitoni hold a substantial amount of sauce and water and are perfect with thick and creamy sauces.

xoxo Michelle

Allergen information: contains gluten

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