This website uses cookies to make the content more user-friendly and effective. By using this website, you agree to the use of cookies. You can find additonal information about the use of cookies and the possibility of objecting to the use of cookies here.

12 - 15 February 2020 // Nuremberg, Germany

Posting print layout

What information should be shown in the print layout?

Create print layout
Exhibitors & Products BIOFACH 2019
Zoom product LOGO_Ancient Wheat Graziella Ra Pasta

Ancient Wheat Graziella Ra Pasta

LOGO_Ancient Wheat Graziella Ra Pasta

Ancient Wheat Graziella Ra Pasta

Request information Request information

Contact us

Please enter your personal information and desired appointment. You can also leave us a message.

Your personal information

Your message for us

Desired appointment during the exhibition

* Compulsory fields you must fill in.

Information on data protection can be found here.

Your message has been sent.

You do not have a registration yet? Register now and use all advantages of the Exhibitors and Products Database, the supporting programme and the TicketShop.

An error has occurred.

To make this pasta we use an organically grown wheat variety with great historical and nutritious value.
Graziella Ra® is a type of wheat taken from an Egyptian tomb. It was brought to Italy towards the end of the 1970s by an archaeologist, who gave it to Paride Allegri, gardener for the Municipal Council of Reggio Emilia during that time. Ivo Totti in turn gave a handful to the members of the Alce Nero Cooperative, with precise instructions; if we should manage to grow it successfully, we were to name it Graziella, after the archaeologist's daughter, who died tragically during the Second World War.

But what does "RA" have to do with it? In Ancient Egypt, "RA" was the sun, to which we have also dedicated this variety, since it is the sun that provides the Earth with its essential heat and light every day.

After overcoming various problems, we managed to grow this wheat and to make the first pasta.
It is grown by our members in the hills of the Montefeltro area, in the province of Pesaro and Urbino. It is a wheat with a medium-long cycle and tall size, complete with large ears with long aristas. Yield does not exceed 15-20 quintals per hectare.

Tests performed at the University of Urbino (Department of Food Biotechnologies) have shown that this is a wheat variety that is particularly rich in protein, mineral salts and selenium, a powerful antioxidant with an effective action against free radicals, which are responsible for many human diseases.

Another important characteristic of this grain is that since it has not been subjected to genetic improvement, it is better suited than other varieties to be introduced into the diets of people who suffer food allergies. However, like all wheats, this variety contains gluten and is therefore unsuitable for people affected by celiac disease..

Girolomoni® pasta made using 100% Graziella Ra® semi-whole wheat flour is bronze drawn and dried at low temperatures for very long periods (approximately 12 hours for long pasta and 8 hours for short pasta) to preserve all of the nutrients and sensory qualities of the raw material in the finished product.


The selected entry has been placed in your favourites!

If you register you can save your favourites permanently and access all entries even when underway – via laptop or tablet.

You can register an account here to save your settings in the Exhibitors and Products Database and as well as in the Supporting Programme.The registration is not for the TicketShop and ExhibitorShop.

Register now

Your advantages at a glance:

  • Advantage Save your favourites permanently. Use the instant access – mobile too, anytime and anywhere – incl. memo function.
  • Advantage The optional newsletter gives you regular up-to-date information about new exhibitors and products – matched to your interests.
  • Advantage Call up your favourites mobile too! Simply log in and access them at anytime.