Sorrisini — small and cheerful, ideal for soups, pasta salads or light dishes with an authentic taste.
Organic and Mycotoxin-free product*
PRODUCTION AREA
Puglia and Basilicata (Italy)
TYPE
Organic durum wheat semolina pasta.
Slow drying at low temperature.
PACKAGING
500 grams / 300 grams
COOKING TIME
10 minutes
INGREDIENTS
Organic durum wheat semolina, water.
ALLERGENS
Contains gluten.
STORAGE INSTRUCTIONS
Store in a cool, dry place.
| ENERGY | Kj 1504 – Kcal 355 |
| Fat | g 1,6 |
| of which saturated fat | g 0,3 |
| CARBOHYDRATES | g 72 |
| of which Sugar | g 2,1 |
| FIBERS | g 2,6 |
| PROTEINS | g 12 |
| SALE | g < 0,01 |
Pasta Orobio exports all over the world.
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Mycotoxin-free” means that foods produced by grain processing do not have mycotoxins. In the case of Pasta Orobio, it is produced exclusively with organic durum wheat semolina from Puglia and Basilicata. The climatic conditions of these regions naturally prevent the development of mold but to further ensure the absence of mycotoxins, the groats are subjected to laboratory checks before processing.
Mycotoxin is a term that derives from the Greek: “mykes” (mushroom), and from the Latin “toxicum” (toxin, poison). It refers to metabolic products of molds that under certain conditions can develop directly on the ear during the ripening phase or after harvesting, during storage in the warehouse. Mycotoxins are highly toxic to humans and are not eliminated by cooking.
The “Mycotoxin-free” reference threshold value for Pasta Orobio is defined through laboratory analyses conducted to verify its absence. Pasta OROBIO does not have mycotoxins in quantities detectable by specific analyses, therefore it is considered completely “EXEMPT” and safe in every respect
The laboratory that certifies the actual absence of mycotoxins in the semolina with which Pasta Orobio is produced is: TecnoLab SrL accredited by ACCREDIA at no. 0630, located in Altamura (Bari)
The artisan pasta factory that produces Pasta Orobio stands out for the production of healthy pasta, free of contaminants. Its company mission is based on the exclusive use of local grains, considered healthier, and on the conduct of laboratory analyses on the semolina before processing. This strategy makes it possible to exceed the legal limits set by the European Union for the production of dry pasta, which mainly concern deoxynivalenol (DON), using semolina with values that are close to the minimum detection limit. In this way, a product considered “exempt” and of superior quality is thus guaranteed.
An organic food product is obtained following the principles of organic farming that excludes pesticides, herbicides, artificial fertilizers and GMOs.
An organic product “without mycotoxins”, on the other hand, has an added value: the absence of toxins produced by fungi that can develop in the field, on the ear in humid conditions, or during the storage of the wheat, after harvesting. For this reason, organic Orobio pasta without mycotoxins is even safer and healthier than any organic pasta on the market.
