Organic farmers since 1978

Wholemeal organic durum wheat and chick pea fusilli - PIL614
Wholemeal organic durum wheat and chick pea fusilli - PIL614
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Wholemeal organic durum wheat and chick pea fusilli - PIL614

500g
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Alce Nero organic wholemeal durum wheat and chickpea fusilli are made using 100% Italian wholemeal wheat and pulses mixed with spring water from the Trentino Alps.

A wholesome alternative to traditional pasta, thanks to its higher protein and lower carbohydrate levels. They are a source of fibre as they are made using wholemeal semolina, and a source of protein as they contain 50% chickpeas. With their decisive, intense flavour, Alce Nero wholemeal fusilli with chickpeas are excellent for all kinds of preparations and never overcook.

  • Legal name

    Organic wholemeal durum wheat and chickpea semolina pasta

  • Ingredients

    Organic wholemeal durum wheat semolina (50%), organic chickpea flour 50%, water.

  • Conservation method

    Store in a cool, dry place.

  • Place of production

    Produced at the factory in: Via Felicetti, 9 38037 Predazzo (TN)

  • Average nutrition declaration per 100 grams
    • Energy :1457kJ/347kcal

    • Fats :3,9g

      of which saturated :0,7g

    • Carbohydrates :56g

      of which sugars :1,9g

    • Fibre :10g

    • Protein :17g

    • Salt :0g

  • Allergens

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

Narrative Label

Alce Nero uses whole wheat semolina for its wheat and legume pasta because it is rich in fibre and less processed, produced by grinding the entire grain, with the addition of chickpeas in a quantity amounting to 50%. All to obtain a pasta that has less carbohydrates and a greater protein content with respect to traditional 100% wheat pasta.

Only Italian chickpeas and wheat grown in Italy by Alce Nero partner farmers are used.

In terms of crop rotation, durum wheat is generally inserted in rotation with legumes and cruciferous vegetables in order to add to the organic substances in the soil, boosting its fertility.

  • Characteristics

    Alce Nero uses whole wheat semolina for its wheat and legume pasta because it is rich in fibre and less processed, produced by grinding the entire grain, with the addition of chickpeas in a quantity amounting to 50%. All to obtain a pasta that has less carbohydrates and a greater protein content with respect to traditional 100% wheat pasta.

  • Area

    Only Italian chickpeas and wheat grown in Italy by Alce Nero partner farmers are used.

  • Cultivation

    In terms of crop rotation, durum wheat is generally inserted in rotation with legumes and cruciferous vegetables in order to add to the organic substances in the soil, boosting its fertility.

Wholemeal organic durum wheat and chick pea fusilli - PIL614

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