Flavored specialty pastas
Artisanal pasta born from the expertise and passion of our master pasta makers. AmoreTerra, using ancient Senatore Cappelli wheat, stone-ground and shipped fresh to our master pasta makers, has created two lines of high-quality pasta:
The Pasta line from Farina Luce® with a unique taste because it is made with our Farina Luce® 9 ancient grains.
Senatore Cappelli pasta with turmeric and black pepper, with extraordinary antioxidant and anti-cancer properties, was selected by BioBank 2018 as one of the 10 companies highlighted for organic innovation.
Pasta Luce and Senatore Cappelli with turmeric and black pepper
Where we grow and process:
Origin of wheat: ITALY
Country of milling: ITALY
Country of production: ITALY AmoreTerra pasta is of absolute excellence and at the highest levels on the market; it is handcrafted within three days of milling and is bronze-drawn and dried at very low temperatures for 24-36 hours (compared to the 2-3 hours of industrial processes).
Organic artisanal pasta made from ancient grains, high in protein and flavoured.
Torchietti, Trucioli, Orecchiette and Penne.
Thanks to the richness of the #FilieraAmoreTerra we have been able to reinvent our pasta in new and surprising versions.
Luce e Canapa : This artisanal pasta is made with Luce flour, developed by growing nine ancient grains in the same field (Gentil Rosso, Mentana, Verna, Marzuolo, Autonomia, Inallettabile, Terminillo, Risciola, and miracle wheat). This pasta has a truly unique flavor, as hemp (a widespread crop in Italy until the mid-20th century) adds flavor, personality, and beneficial properties.
Luce Turmeric and Black Pepper : from Luce® Flour made with 9 ancient grains, a pasta that can be prepared with just a drizzle of extra virgin olive oil.
Senatore Cappelli, Turmeric and Black Pepper : a paste with a pleasant spicy flavor and important beneficial properties (black pepper, in fact, makes the anticancer, anti-inflammatory and antioxidant effects of turmeric up to 20 times stronger).
Furthermore, the excellent raw materials, the transformation processes and the low gluten content guarantee high digestibility.
We mill in Emilia Romagna and Puglia, using artisanal stone mills. This type of milling avoids heating the semolina and preserves its organoleptic and nutritional properties. It also allows our precious flour to retain its wheat germ, ensuring it remains intact and intact.
Pasta production takes place in Puglia, Basilicata, and Marche in historic artisanal pasta factories, where our master pasta makers, with expert craftsmanship, craft the best from every single shape. We bronze-draw the pasta and perform slow, low-temperature static drying for 24-36 hours.
