Organic farmers since 1978

Organic tri-colour fusilli - PS691
Organic tri-colour fusilli - PS691
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Organic tri-colour fusilli - PS691

500g
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Alce Nero tri-colour fusilli are made using organic durum wheat grown in Italy.

The excellent semolina obtained from this durum wheat variety after sieving, is mixed with spring water from the Trentino Alps. Alce Nero organic tri-colour fusilli are a source of fibre and ideal for preparing original dishes or served with tomato-based sauces.

  • Legal name

    Durum wheat semolina pasta with organic tomato and spinach

  • Ingredients

    Durum wheat semolina*, tomato powder* (3%), spinach powder* (2%), water. *Organic. Country of wheat cultivation: Italy / country of milling: Italy

  • Conservation method

    Store in a cool, dry place away from sunlight.

  • Place of production

    Produced at the factory in: Via Felicetti 9, Predazzo (TN) - Italy

  • Average nutrition declaration per 100 grams
    • Energy :1470kJ/350kcal

    • Fats :1,2g

      of which saturated :0,2g

    • Carbohydrates :71g

      of which sugars :2,9g

    • Fibre :3,5g

    • Protein :12g

    • Salt :0g

  • Allergens

    Contains gluten. May contain: other cereals containing gluten, soybean, mustard.

Narrative Label

Alce Nero farmers have been growing this durum wheat on land situated mainly in the provinces of Foggia and Bari for many years.

Alce Nero durum wheat pasta begins its journey in autumn, when the wheat is sown. Once sown, the wheat plants must ripen in the sun for at least six months and are ready for harvest when the ear is an intense gold colour.

Thanks to the coordination of partner Mediterre.bio, the entire harvest is tracked and controlled before it is processed by Molino De Vita, another partner of the brand. In a green area far from the main communication channels, the mill transforms the grain into semolina using advanced technologies and low-speed grinding cylinders that preserve the properties of the grain as far as possible. Finally, the semolina is transported to Trentino, where spring water from the Alps meets the skill of the Felicetti pasta makers, another Alce Nero partner, giving life to a pasta that is 100% Italian, organic and guaranteed by members of the Alce Nero Group.

  • Area

    Alce Nero farmers have been growing this durum wheat on land situated mainly in the provinces of Foggia and Bari for many years.

  • Cultivation

    Alce Nero durum wheat pasta begins its journey in autumn, when the wheat is sown. Once sown, the wheat plants must ripen in the sun for at least six months and are ready for harvest when the ear is an intense gold colour.

  • Preparation

    Thanks to the coordination of partner Mediterre.bio, the entire harvest is tracked and controlled before it is processed by Molino De Vita, another partner of the brand. In a green area far from the main communication channels, the mill transforms the grain into semolina using advanced technologies and low-speed grinding cylinders that preserve the properties of the grain as far as possible. Finally, the semolina is transported to Trentino, where spring water from the Alps meets the skill of the Felicetti pasta makers, another Alce Nero partner, giving life to a pasta that is 100% Italian, organic and guaranteed by members of the Alce Nero Group.

Organic tri-colour fusilli - PS691

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Riccardo Felicetti

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