Crackers di Grano Khorasan KAMUT®

AUTHENTIC TASTE AND SOURCE OF FIBRE

24-hour slow leavening

With sourdough starter and sea salt

100% Extra Virgin Olive Oil

An exclusive recipe of KAMUT® Khorasan wheat with the addition of only Extra Virgin Olive Oil for a precious dough that will rise slowly for 24 hours with sourdough starter, from which you will obtain pleasantly crispy and crumbly crackers, slightly salty on the surface. The goodness and simplicity of a Cracker with the characteristic flavour of an ancient wheat, KAMUT® Khorasan wheat, precious for its history and for the supply of fibres, will make your break light but tasty.

Our advice:
Always bring them with you for a tasty and natural break or try them anyway you like, experimenting with imaginative tasty combinations.

Available in 250g pack.

Crackers di Grano Khorasan KAMUT®
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    Our method

    Attention, care, experience, quality at every stage: from our mill to your table.

    Selecting the wheat

    Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
    grano

    The milling

    We have been millers for almost two centuries: way back in 1831, Don Nicola De Cecco was already producing “the best flour in the county” in his mill. To this day, we grind all the wheat in our own mill next to the pasta factory, floating with intense and delicious aromas.
    molitura

    The dough

    Cold water and dough at a temperature of less than 15 degrees: two details allowing us to produce pasta that fully respects the primary material.
    impastamento

    Drawing

    While it is the drawing process that gives the pasta its shape, it is the rough die that make our pasta uniquely porous, so it captures all the sauce. Hence, this is one of the special procedures we have chosen to preserve and protect. With great pride.
    trafilatura

    Drying

    Another of the secrets behind our pasta is slow drying at low temperature. It is our way of keeping the sensory properties of the wheat intact.
    essiccazione



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    Our advice:
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    Find out more