Byodo Organic Emmer Pasta
In northeastern Italy, at the foot of the Alps, there is Piedmont. Italy's second largest region is a piece of ground steeped in history. Despite its many cultural treasures and the impressiveness of its natural scenery – besides the big lakes – Piedmont is off the tourist tracks. But it definitely is worth a trip. Especially for gourmets and fans of the Mediterranean cuisine. Piedmont is a paradise for gourmets: truffles, cheese, wine, delicate Piedmontese beef and perhaps the best European hazelnuts. Everyone will find their cup of tea there. Thus it's not surprising that the Slow Food movement had its beginnings in Bra, Piedmont in 1986. At first it was just all about good food and an easygoing pace of life. But anyone dealing with high-quality nutrition and slowing down reasonably cannot ignore the protection of nature, sustainable agriculture and the traditional food production.
In Piedmont this knowledge is put into practice on countless fields. A very special grain is grown there: emmer. The ancient grain that is also called spring wheat is almost completely forgotten in the rest of Europe. In Italy, however, emmer is still grown and looks back to a proud history. In times of the Romans, emmer was considered as the ”wheat of Rome“. With the years the farmers of Piedmont have created a wonderful emmer pasta. What makes these noodles special is the subtle nutty taste. Therefore emmer is much better for producing pasta than normal spelt.
When it comes to pasta, good crop, however, still only is half of the battle. The right preparation is just as important. The secret of Byodo Organic Emmer Pasta is the use of semolina instead of flour. In addition the noodles are produced while pressing them through traditional bronze matrices. Thus the pasta gets a rough surface that makes it easy for sauce to soak in. The use of well water fresh from the spring and the slow drying also guarantee the quality of the Byodo premium pasta. Byodo Organic Emmer Pasta is available in four delicious types.
Spaghettis are not only the longest but also the most popular noodles, especially with children. Spaghettis are almost synonymous with pasta itself. The term spaghetti of course comes from Italy. Spago means cord. Particularly thin spaghetti are called Spagettini, the slightly thicker ones Spaghettoni. However it is an art of its own eating the typical Italian pasta. The enjoyment of spaghettis is part of the higher art of eating. True Italians are amused about the fact that in Germany they need spoons to twist the spaghettis into bite-sized bits. In the home country of the pasta they skillfully wrap the spaghettis around their forks without the help of a spoon. So it's a question of style, if you don’t get handed over a spoon together with the ordered spaghettis in a restaurant in the motherland of the pasta.
The situation is different with spiral pasta. The helical noodles are also known under the term fusilli or spirelli. We owe the idea of the twisted noodles to the imagination of a small child at court of the Duke of Florence. In the summer of 1550 the 3-year-old son of the master chef sat on the floor of the kitchen while in the great hall there was a banquet and he played with the knitting needles of his grandmother. He wrapped the pasta dough nimble-fingered around the needles and got his father enthusiastic about the first spirelli of human history. Byodo Organic Emmer Spirals offer a real sauce experience to all pasta lovers due to furling them narrowly. Since the sauce sticks particularly well in the gaps, the food is not only a visually but also a culinary delight. The spirals can be perfectly topped with cheese and are therefore suitable for gratins and casseroles.
The Byodo Organic Emmer Elbow Pasta is a genuine all-rounder: perfect in soups but also wonderfully suited for cold salads and hot dishes. Your kids at home love to eat pasta without sauce? Serve Byodo Organic Emmer Elbow Pasta and you will be happy to see their satisfied faces. The fine nutty flavour and the delicious smell convince large and small delicatessen fans.
A pasta variant not so well-known is the Byodo Organic Emmer Volanti. In Italy the noodles are known as Dischi Volanti – flying saucers. They are the first choice for gourmets with a weakness for pasta and sauces. The special shape of the pasta allows a lot of extra sauce to collect at the edge of the pasta and thus ensuring even more enjoyment. This feature makes the volanti ideal for pasta salads.
The main ingredient for Italian pasta is love. Love for nature, raw materials and originality. That is why you will love and enjoy the Byodo Organic Emmer Pasta. Enjoy your meal.
