Rigatone semintegrale

Semi-integral rigatone The durum wheat used for this format of Pasta Somma was stone milled and "body milled", meaning without the extraction of the wheat germ; in this way all the nutrients, antioxidants, proteins and oils, remain in the semolina and consequently in the final product. Semi-integral semolina obtained from durum wheat grown and milled in the Capitanata area, the ancient Daunia, in Puglia.