I’m a great fan of Giulio’s Artisanal Pasta. The ancient grains he uses are very delicate, yet so comforting when ingested. They’re extremely easy on my digestive tract, so I don’t experience any of the bloating or discomfort I would with some white pastas. The versatility of his pastas is so rewarding even with just simple sauces or pesto. You can truly taste the grains.
~ Lina Muratori Alexander
Fast and easy to cook, Giulio’s pasta is truly delicious. With regard to the spelt variety – I love the Tagliatelle– it hasone main advantage over wheat: less gluten and a low glycemic index. In other words, it’s more suitable for artisanal rather than industrial production. That’s the main reason why Giulio’s spelt pasta is excellent. It has both the aroma and aftertaste of a nut; a hazelnut, perhaps. Eating it provides an opportunity to exercise the taste buds and the same creative and analytical processes that a sommelier might use to describe a fine Barolo. And by the way, Giulio’s pasta is well suited to a full-bodied red, but why not enjoy it with a sparkling white, because there are also notes of walnut and chestnut? Indeed, Giulio’s spelt pasta is best enjoyed with pesto of various types and ‘white’ sauces. I would recommend sautéed mushrooms, leeks, pine nuts and crumbled walnuts. If you really want the tomatoes, use the cherry variety. Oh, and parsley offers one of the best flavour matches; that, some extra virgin olive oil, (a little butter, perhaps?), grated Parmigiano and both Giulio and Julius Caesar himself would be proud.
~ Alessandro Bruno
I’m a great fan of Giulio’s Artisanal Pasta. The ancient grains he uses are very delicate, yet so comforting when ingested. They’re extremely easy on my digestive tract, so I don’t experience any of the bloating or discomfort I would with some white pastas. The versatility of his pastas is so rewarding even with just simple sauces or pesto. You can truly taste the grains.
~ Lina Muratori Alexander
Fast and easy to cook, Giulio’s pasta is truly delicious. With regard to the spelt variety – I love the Tagliatelle– it hasone main advantage over wheat: less gluten and a low glycemic index. In other words, it’s more suitable for artisanal rather than industrial production. That’s the main reason why Giulio’s spelt pasta is excellent. It has both the aroma and aftertaste of a nut; a hazelnut, perhaps. Eating it provides an opportunity to exercise the taste buds and the same creative and analytical processes that a sommelier might use to describe a fine Barolo. And by the way, Giulio’s pasta is well suited to a full-bodied red, but why not enjoy it with a sparkling white, because there are also notes of walnut and chestnut? Indeed, Giulio’s spelt pasta is best enjoyed with pesto of various types and ‘white’ sauces. I would recommend sautéed mushrooms, leeks, pine nuts and crumbled walnuts. If you really want the tomatoes, use the cherry variety. Oh, and parsley offers one of the best flavour matches; that, some extra virgin olive oil, (a little butter, perhaps?), grated Parmigiano and both Giulio and Julius Caesar himself would be proud.
~ Alessandro Bruno