A product of utmost gastronomic quality

Pasta dei Campi is a unique product thanks to its organoleptic and nutritional qualities

Pasta dei Campi is a high quality gastronomic product. And not just for its excellent organoleptic qualities – taste and odor of fragrant wheat, holds up to cooking, nice consistency and rough surface favoring an excellent combination with sauces – but also for its nutritional qualities.
In general, semolina pasta is a healthy food: its complex carbohydrates help to control body weight (unlike what most people think, pasta doesn’t cause a person to gain weight because it contains barely any fat - it actually helps one lose weight because in respect to other foods it gives a greater sense of satiety). Additionally, as much scientific research has demonstrated, pasta helps prevent cardiovascular diseases.
Not by chance, in the Mediterranean Diet Pyramid, pasta – along with bread, rice, and cereals in general – are at the bottom, constituting the most important part of one’s daily consumption.

Pasta dei Campi is created with raw materials and processes that further better its nutritional values. The durum wheat used, in fact, has a protein content of 14% compared to an average 10.5% of most classic productions. And that’s not all. The slow, low-temperature drying process allows the pasta to preserve its lysine, a protein component that is present in rather low levels in wheat, and which progressively deteriorates as the temperature of the drying process increases.

And this is exactly how an absolutely simple food like semolina pasta became a product of utmost gastronomic quality: an essential element in the diet of gourmets, even those who pay close attention to their nutrition and health.