Kamut Pasta is based on a grain rediscovered in the 1980's, with origins back to ancient Egyptian times. It has protein contents 40% higher than traditional cereals, is rich in vitamins, amino-acids, and easily digested gluten. A fresh flavour for refined and innovative dishes, kamut is at its best with delicate sauces that combine fish or shellfish with vegetables, or vegetables with a creamy cheese. Sauces from raw marinated vegetables and aromatic herbs such as our "vegetable based cooking sauces" will make a perfect Kamut dish.

Spelt Pasta "Farro" was amongst the favourite foods of the Romans who appreciated its intense flavour. It is a hardy cereal, rich in vitamins, mineral salts and vegetable fibre, and is ideal for use with rich meat and game based pasta dishes or quite simply with a dash of olive oil. Spelt is perfect with sauces that are cooked slowly to bring out their flavours, such rich meat, spicy and aromatic sauces. All traditional Italian sauces, from meat sauce through to marinated game, mushrooms and truffle are ideal for preparation with spelt, as are the "barolo salsiccia", "ragu" and the "taggiasche olive cream".

Durum wheat "Grannoduro" is traditionally a staple part of the Mediterranean diet due to a wealth of complex carbohydrates and vegetable proteins. Its relatively simple flavour derives from a single grain, not a mixture, and can be used effectively with any pasta dish. Sauces such as the "tomato based" and "the pestos" are ideal with durum wheat pasta types.

Egg Pasta "All'uovo" combines nutritional qualities of single variety grains and the proteins of organic eggs from free-range hens. The final result is a unique, fragrant and fully flavoured for preparation with heavy sauces such as Bolognese or Porcini mushroom. Sauces such as the "barolo salsiccia", "ragu" and the "taggiasche olive cream" are ideal with egg pasta.

Rice:
From the Vercellesi area of northern Italy's "Piedmont" region, which is widely considered as the most significant area in Europe for Rice production. It has been harvested for five generations using a unique method of stone craft husking which guarantees a light shelling that is essential in keeping the nutrients intact on the external part of the grain, and therefore the final texture and flavour of the cooked rice.

Rice and risotto dishes can be prepared from any of the rice types, depending on individual tastes, and 70 grams of rice, combined with 40 to 50 grams of other ingredients is normally sufficient.

Carnaroli long grain rice is known by all Italians as the best rice grain for a perfect risotto or rice salad dishes. Cooked, allowed to cool, and mixed with a range of lighter flavoured finely chopped vegetables that have been marinated for several hours in extra virgin olive oil makes for a very simple rice salad.

Wholemeal Black Venus "Venere Nero", rice is characterized by its natural ebony colour and doughy smell during cooking. It is best used with relatively simple dressings such as extra virgin olive oil and parmesan cheese in order to fully appreciate its unique taste, although its rich colour and flavour makes a great contrast when served with mixed vegetables or as an accompaniment to fish and meat dishes. If mixed cold with "heavier flavoured" vegetables previous marinated in extra virgin olive oil, it makes for a very different rice salad.

Integrated Wild Red "Rosso Selvatico" rice is highly nutritional and rich in natural minerals. It is best used with white fish or vegetable based dishes, or as an alternative base to a traditional rice salad. A simple recipe which combines the unique taste of the red rice with some fresh flavours is to cook the rice and allow it to cool. When ready to prepare, lightly cook some finely chopped salmon and prawns, and mix them into the rice with a small amount of extra virgin olive oil, spring onion and red / black pepper.

Polenta:
A traditional dish from the Alpine regions of northern Italy, and is a stone ground flour produced from the hardened kernels of corn which have been air dried in open barns. It is typically served straight from the pot as a base to top with cheeses such as gorgonzola or meat stews. When allowed to cool and harden its great to cut and grill over a BBQ before serving toasted with cheese or honey.