Pasta History
Tortellini
Tortellini hails from the vibrant city of Bologna with a curious "history." Legend has it that tortellini were created as a tribute to Venus, the goddess of love. When Venus stayed in a tavern on the outskirts of the city, the innkeeper spied on her through the keyhole of her room, but could catch only a glimpse of her navel. Spellbound, he went to the kitchen and, to capture this vision, shaped fresh egg pasta into the navel-sized tortellini. Back to Products
Spelt
The genetic makeup of Spelt is different from wheat; it is a grain that many people who are sensitive or allergic to wheat can use as it is better tolerated by the body than any other grain. Although Spelt contains gluten, those with gluten sensitivity can usually tolerate it. In contrast to wheat, the vital substances of spelt are found in the inner kernel of the grain. In wheat, the vital substances are found in the shell and germ bud that are usually removed in the milling process. Spelt, therefore, provides more of the essential elements needed by the body. Spelt contains more protein, fats and crude fibre than wheat. Also it contains special carbohydrates that play a decisive role in blood clotting and stimulate the body's immune system so as to increase the body's resistance to infection. Back to Products
Buckwheat
Although commonly thought of as a grain, buckwheat actually comes from a herb plant. Buckwheat, which are triangular seeds produced by the herb plant, have a distinctive nutty flavour and can be cooked and served in a similar way to rice or also milled to make buckwheat flour.
Nutritionally, buckwheat is similar to many other grains — low in fat and a good source of carbohydrates. Two tablespoons (30g) provides only 420 kilojoules (100 calories) and one gram of fat. It's also a good source of thiamin (vitamin B1), niacin (vitamin B3), iron and magnesium, as well as being a moderate source of fibre and protein. Despite its name, buckwheat is suitable for people who have a wheat allergy. Back to Products