Have you tried pasta made from ancient grains? 🌾

If not, you're missing out on pasta in it's most delicious, nutrient-dense form!

(But don't worry - you can fix that by trying our new ancient-grain, organic pastas from Girolomoni, one of Italy's longest-running organic pasta producers 🍝)

Hang on, what are ancient grains? 

Like most modern foods, pasta changed dramatically with the industrialization of the food industry in the mid-1900s. Wheat breeders focused on increasing yield (at the expense of nutrient density), increasing resistance to pests & diseases (so they could use intensive chemical farming practices), and increasing gluten content (to make more pliable dough).

None of these were done for your health, or even for taste 🤔

"Ancient grains" are simply the species of wheat that were never subject to this intensive breeding process, so they have their original nutrient profiles (and lower gluten!) compared to their modernized cousins. 

And there are a lot to choose from! 🍝

Ancient grain pastas are also more complex in flavor - usually described as nutty, buttery, subtly sweet, hearty, and earthy.

Enter the hero 🧑‍🌾

The old man on the packaging of our new ancient-grain pastas is Gino Girolomoni, one of the pioneers of organic farming in Italy, or as he called it, restoring dignity to the land.

In the 1970s he saw industrialization as a step backward for the health of the land, the food, and the agricultural communities that he had grown up in.

Gino Girolomoni, one of the pioneers of the organic farming "resistance" in Italy...and founder of the co-op that produces your pasta! 

So he started giving lectures across Italy (over 500!) on the importance of preserving ancient grains and farming without synthetic or chemical inputs, and started a co-op with like-minded farmers.

Fifty years later, the co-op has over 400 organic partner farms, mostly in Italy's Marche region where they control the product from the seed and soil, into their own mill, and finally to the pasta factory where it's mixed with their spring water to become exceptional pasta 🍝

This is their actual mill in La Marche, Italy 🇮🇹😍

It's a beautiful (and extremely delicious!) example of regenerative food production at scale, and we're super proud to import it for you to enjoy in Thailand 🇹🇭

Bronze-cut, slowly dried ancient grains pasta. Yes please! 🍝
 

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Stellar pasta deserves stellar tomatoes 🍅

We couldn't launch Girolomoni's excellent pastas without giving you the chance to pair them with the world's best tomatoes from our friends at Bianco Dinapoli 🥫

They taste even better than they look 👀

World famous pizza chef Chris Bianco has been growing his own organic Roma tomatoes in the super fertile soil north of San Francisco for over a decade, and only in the last few years have they started selling the leftovers to the public!

They're exceptional, but don't take our word for it. How about the New York Times? Bianco Dinapoli was named their "Best Canned Tomato" for the last 3 years 🏆

Great sauce starts with great tomatoes 🥫

Whether you want to use their ready-made organic Tomato Basil sauce, or make your own sauce using their whole peeled or fire-roasted tomatoes, your taste buds will thank you 🧑🏻‍🍳