Spaghetti alla Chitarra aus «Timilia» Hartweizen (2x 500g)
CHF 7.80
Spaghetti alla Chitarra aus «Timilia» Hartweizen (2x 500g)
CHF 7.80
This pasta is made from the ancient Sicilian durum wheat variety "Timilia", which was already cultivated by the Romans. "Timilia durum wheat is characterized not only by its strong taste but also by its digestibility.
Ende April, if you order until 4. März
Taste and use
That's what makes this Sicilian pasta so special:
- Taste: This spaghetti has a strong, slightly nutty flavor and is very digestible.
- Quality feature: Dank der Herstellung in einer Bronzeform haben die Spaghetti alla Chitarra eine raue Oberfläche, welche besonders viel Sauce aufnimmt. Ihre dunkle Farbe verdankt diese Pasta der alten Hartweizensorte «Timilia». Es handelt sich jedoch nicht um eine Vollkornpasta.
- Use: «Timilia»-Spaghetti alla Chitarra mit einem Sugo aus «Siccagno» Tomatenpassata sind eine unschlagbare Kombination. Mehr Rezepte findest du auf unserem Blog.
Cultivation and ecology
This is how "Timilia" durum wheat is grown:
- Cultivation method: Organic farming. "Timilia" is grown by various members of the Valdibella cooperative. The yields are lower than on a conventional wheat field. "But this wheat is ideal for organic farming: it is very resistant to diseases and I don't have to invest money in fertilizer or pest control," says Massimiliano, one of the producers. "Timilia" durum wheat can only be grown on the same field every three years. In the crop rotation, legumes such as lentils and chickpeas, as well as other cereals, are planted in between. Wheat is sown in February. Before sowing, the soil is gently cultivated without plowing. The crop can be harvested in May or June. In our video to find out more about the durum wheat variety "Timilia".
- Producers: The durum wheat is grown by various members of the Valdibella cooperative. Here you can find a blog post on "Timilia" cultivation. The grain is cleaned and threshed in a nearby mill. From there, it is delivered to organic pioneer Girolomoni, which uses a gentle process to produce pasta. Valdibella uses the "Addio Pizzo" label to declare that it does not pay protection money to criminal organizations.
This is how the price is made up
Producers can sell the "Timilia" grain to the cooperative for 0.70 euros per kilogram. Conventional durum wheat from the EU is traded at 0.20 to 0.25 euros.
Cultivation & processing
CHF 3.26
- Cultivation and harvesting: various cooperative members, Cooperativa Valdibella
- Processing: Girolomoni
Transport & logistics
CHF 2.44
- Export and logistics: CTM Altromercato
- Fees: Customs
- Quality assurance: SQTS laboratory
- Packaging: Zurich plant
- Shipping: Post
Procurement & distribution
CHF 2.10
- Coordination, communication, online market: Crowd Container
| Weight | 1.03 kg |
|---|---|
| Note for allergy sufferers | Contains gluten. May contain mustard. |
| Product note | Store in a cool and dry place. |
| Ingredients | Semolina from Timilia Durum wheat, Water. |
| Nutritional values per 100g | Energy 359kcal (1524kJ), fat 2.1g (of which saturated fatty acids 0.4g), carbohydrates 69.9g (of which sugar 2.3g), dietary fiber 2.9g, protein 13.8g, salt 0.06g. |
Jost -
Seit ich diese Spaghetti alla chitarra kennengelernt habe, möchte ich keine normalen Spaghettis mehr essen. Sie sind schön dick, haben einen guten Biss und die raue Oberfläche sorgt tatsächlich für ein einmaliges Saucenerlebnis. Auch alle anderen Timilia-Teigwaren kann ich empfehlen, der Geschmack ist einzigartig (feine Note von Zimt) und bringt Abwechslung in die Pasta-Küche!