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.
It is our commitment to keep all legal information up to date, but you may find differences from the packaging actually available.
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.
