L'Abruzzese, Artisan Pasta

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EAT NUTRITIOUSLY, HEALTHILY AND BETTER, EAT L'ABRUZZESE PASTA

L'ABRUZZESE HAS LOW SODIUM, LOW FAT, LOW GI, HIGH IN FIBER/PROTEIN AND IRON

Certified Organic NASAA (N.5195P) and SGS/HACCP

Bulk 1kg bags / 2.5kg / 5kg boxes available; contact us for your closest Distributor

L'Abruzzese can be found Australia wide in supermarkets, independent grocers, food shops with a passion for Fine Food AND WOOLWORTHS Metro Supermarkets(NSW/ACT/VIC/QlD)

28-30 Barnett Ave, Glynde SA 5070 | T:+61 (08) 8336 3006 | info@labruzzese.com.au

L'Abruzzsese Brochure

L'Abruzzese is made with no Chemicals, no Colourants, no GMO, no Preservatives, no Flavorings, nothing but100% Natural

(*) Drying at Low temperatures (under 40 degrees Celsius) helps to maintain the nutritional value of the original raw ingredients;

The nutritional values of pasta change in an inversely proportional manner to the duration and temperature of drying. When pasta is dried at a low temperature (a slow process that requires days), the organoleptic qualities of the grain remain almost unchanged, as well as its physical characteristics. For commercial-mass produced pastas, normally dried at 80-100 degrees for a few hrs (sometimes using microwaves ovens), vitamins B1 and B2 are reduced by half or one third, and there is a significant decrease in the levels of lysine and methionine, which are crucial for digestion. That's why often when you eat commercial mass-produced pasta you feel that you can't properly digest pasta and perhaps you believe that it's a gluten issue...try Artisan Pasta and you (and your stomach) will notice a huge difference!

Do you know how to recognise Artisan Pasta from industrial/commercial Pasta?

If you leave for 24 hrs in cold water "Artisan Pasta" and "mass-produced commercial pasta", you will notice this: the commercial pasta will likely remain intact, hard, showing minimal signs of breaking down; the Artisan Pasta instead, will easily dissolve and break down into the original raw materials, flour...

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