It was not a whim of ours. Since childhood we have always known that, on these hills, there was a great tradition of quality cereals and, in our genes, there has always been the skill to grow them.

It was 1969 when my grandfather, Enos, received the Italian Federation of Agricultural Consortium’s Provincial “Spiga d’Oro” Prize in Grosseto for the 17th National Competition of seed grain producers.

Since then, we have always cultivated the dream of going back to growing wheat and, two years after our first harvest, our PASTABIO is ready: an Organic Senatore Cappelli pasta, brown, savoury and crunchy, stone ground, bronze drawn and dried slowly. A pasta that seems new in taste, yet is very old, with a low gluten content that, with its ancient, rustic and warm taste of sun and wheat, will radically change the way you conceive pasta, starting with digestion. In fact, PASTABIO will not weigh you down, but rather will amaze in its digestibility while its delicately wrinkled surface perfectly soaks up any type of sauce: from the simplest to the most elaborate.

For the moment, we have discovered with our fusilli that the territory wins twice: in the combination of Montauto asparagus and Enos I.

But this is a story for another time.

Happy eating.

Riccardo Lepri

PASTABIO: the taste of pasta

At first it strikes the nose, it awakens an ancient scent of malt, wheat grain and mill, which refers to the earth warmed by the sun and there is even a touch of hay that you can already breathe when, still raw, it opens the packaging.

Just a few minutes of cooking and Tenuta Montauto’s PASTABIO is ready.

A delicately burnished color, indicative of the patient stone grinding and slow bronze drawing, prepares the senses for perception.

Penetrating it strikes, to the touch, a peculiar consistency, a resistance perfectly distributed both on a surface level and in the deepest part of the fiber. It is taut, fibrous and uniform and, on the tongue, gives back a delightfully wrinkled perception, like an ear of corn, perfect for holding any type of condiment on its surface.

At the bite it is crunchy and compact and releases a malty scent which, in a retro olfactory way, can be reminiscent of coffee powder. The taste is surprisingly flavourful of wheat and cereals, and tasty to the point of not requiring practically salt during cooking, which makes it further suitable for those wishing to maintain a healthy lifestyle.

It is a new yet very ancient flavor.

This is Tenuta Montauto’s PASTABIO