Leaves of Olive with Spinach" made from ancient organic Russello® durum wheat "le Pugliesi

AMONG HILLY VILLAGES AND HISTORIC OLIVE GROVES, ALONG THE COAST, AMONG TRULLI AND MASSERIE, YOU'LL FIND THE FLAVORS OF TRUE APULIAN PASTA. When the ancient grains of Terre e Tradizioni meet the pasta masters of Altamura, "Le Pugliesi" are born, our organic pasta line made with 100% Russello durum wheat semolina and water from the Murge plateau, following the oldest local tradition. Orecchiette, Trofie, Cavatelli, and Foglie, are the three formats most typically associated with Apulian cuisine, made even more delicious and digestible by using this ancient wheat variety, with a low Gluten Index, bronze extruded, and slowly dried at low temperature to enhance the flavors and maintain the highest possible nutrient value of the starting cereal. These pastas are also extremely digestible because Russello® has a low Gluten Index (a measure of the structural strength of gluten), making it generally suitable for consumption by those who have difficulty digesting the very tenacious gluten of modern grains, unlike celiac disease.