Our couscous, the result of years of consolidated collaborations, are made with raw materials from controlled supply chains and are processed in the most advanced plants.
Besides the traditional semolina couscous and the farro variety, we are pleased to offer two unique couscous milled in our Spoleto facilities and made with gluten-free, raw materials, coming from the farms we work with.
To obtain a product that is also accessible to intolerant people and at the same time maintain a nutritional balance, we use, for our recipes, different raw materials high in protein and fibre, such as buckwheat, millet and chickpeas. The combination of cereals and legumes produces an ideal relationship between proteins and carbohydrates and a high biological value of the food. Besides, all the grains and beans we use are cold-processed with a traditional stone mill that keeps intact the nutritional and organoleptic qualities of each product.