The brothers Morelli, Lucia, Marco Antonio and carry on a family tradition born in 1860: the Pastificio Morelli. After years of using the wheat germ, Antico Pastificio Morelli has succeeded in obtaining a pasta with a unique and unmistakable flavor, made with the best semolina, which is all you work with traditional techniques.
The secret is the reintegration of Wheat Germ it makes to pasta numerous nutrients, such Proteins, Minerals and a high content of Vitamin E, very important for its antioxidant power, and vitamin D, that helps our body to prevent cardiovascular disease, hypertension and cholesterol levels too high.
During cooking emanates a strong smell of grain and water is tinted slightly green because of the presence of the germ fresh.
The Pasta Morelli is considered the highest quality, not only because it contains wheat germ, but also because it is made with the best semolina, which is working to craft technique. The machines to press the dough slowly.
There are different varieties and different formats: from Classic Line to Wheat Germ, line with Wheat Germ and Egg, the line Flavoured, from the Pasta and Cereals to Straccetti Pappardelline.
In foto:
Strozzapreti. Ancient Grains
Pici of Tuscany
Straccetti
Pastificio Morelli
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