Pastas are not all the same and being able to recognize them, even for us Italians, it is not always easy!

The secret of Panelita hinges on the Stone Milled & Wholemeal semolina of 100% italian Ancient Grains.

The handmade processing, manufactured with 100% bronze moulds (without Teflon, the well-known chemical polymer) and the slow & low-temperature (less than 40°C for 36-48 hours) drying enhance the scents and the texture of the semolina and improve the digestibility of the pasta by letting the Grain shine its light.

Wholemeal?...Only if it is Stone Milled!

1) Only the traditional stones, the best are sourced from La Fertè-sous-Jouarre (France), carry out a gentle motion, somehow simialiar to a massage, that does not overheat the grain;

2) The Grain undergoes a "full body" milling therefore the Grain Germ still remains in the semolina;

3) The precious bran layer is not removed from the semolina and, especially, it is not added to the white product in order to resemble the orginal wholemeal semolina obtained through the stone milling;

4) The coarse granulates of the wholemeal semolina combined with the presence of the bran, plays a key role for its digeribility;

5) The gentle "massage" of the stones enhances the scents of the Ancient Cereals and safeguards the Vital force of the Grain. 

The Chef corner

Panelita - The Whole - Stone Milled perfectly fits, also for nutritional purposes, either with vegetables (raw or seared) or with strong flavors (chili, pickled anchovies, mushrooms, tofu, etc...). We advise in favor of fresh tomato whereas we are against tomato sauce or cream.

Panelita gives its bestjust with few drops of Extra virgin olive oil (with or without garlic).

The suggested serving per person is 70-80g.