Buono for youBuono for the farmersBuono for the planetBuono for the future
Antichi Grani
from Puglia & Campania
–saragolla–

Rigatoni

Rigatoni are large, tube-shaped, groovy pasta. These short, sturdy tunnels seem designed to contain just the right amount of salsa. Our rigatoni are made of Saragolla wheat, an ancient variety grown in the southern Italian regions of Puglia and Campania, which gives the pasta a nutty, earthy flavor that pairs perfectly with hearty sauces like sugo, tomato sauce, or whatever other variety your taste buds are longing for.

Lower gluten index than in modern wheat varieties
Only renewable energy for all our pasta production
No patents on our food for a sustainable food ecosystem
Important source of protein and fiber
Highly digestible and mainly tolerated by those with gluten hypersensitivity
No artificial pesticides and fertilizers
A faire remuneration for our farmers
Protecting our soil and biodiversity through regenerative and organic agriculture
Three-year crop rotation on our fields

*LOW GLUTEN INDEX

The Gluten Index measures the strength of gluten in grains, which affects the quality of pasta. A higher index means the pasta is more elastic but can be harder to digest, causing post-meal bloating and drowsiness. Modern durum wheat has a high Gluten Index of about 90%. Our ancient Saragolla durum wheat has a lower index of 50 – 60%, making it easier to tolerate, even for people with gluten sensitivities other than celiac disease.

Milled in our own stone mill
Slow 
processing
Bronze 
drawing
Low-temperature drying

Average nutritional values per 100 g |

Energy

1532 kJ / 361 kcal

Fat
↘ of which: saturates

1,0 g
0,4 g

Carbohydrate
↘ of which: Zucker

72 g
3,2 g

Fibre

4,1 g

Protein

14g

Salt

<0,01g