Taste and use

That's what makes this Andalusian pasta so special:

• Taste: Wholemeal pasta made from tasty spelt. The pasta has a good bite.
• Quality features: This pasta is made purely from old Asturian spelt varieties, using wholemeal semolina including sprouts. The pasta is pressed through bronze molds and gently dried at low temperatures for over 20 hours.
• Use: The fusilli are ideal as a wholesome main course with vegetables and pulses, for example. They have a short cooking time of only around 4 minutes.

Cultivation and ecology

This is how spelt is grown:

• Cultivation method: Organic farming. Genetically diverse seeds.
• Producers: Together, Arrate, Igor, Ariadna and Isabel have set up the small Spiga Negra mill, where the grain is cleaned, ground and processed into pasta. They work closely with local organic producers to preserve old seeds and breed new, adapted varieties. The spelt, which was bred from old Asturian varieties and gradually adapted to the Andalusian climate, is grown by Juan and his son on an area of 8 hectares with a three-year crop rotation. They produce their own fertilizer (bokashi) and use it for all crops.

This is how the price is made up

Cultivation & processing CHF 7.01

• Cultivation and harvesting: Spiga Negra
• Processing: Spiga Negra, Tierra y Libertad

Transport & logistics CHF 7.33

• Export and logistics: Unilogistics
• Fees: Customs
• Quality assurance: Laboratory
• Packaging: Zurich plant
• Shipping: Post

Procurement & distribution CHF 3.99

• Coordination, communication, online market: Crowd Container