Kamut is a cereal originally from Mesopotamia, which was cultivated by the Egyptians 6,000 years ago.
This ancestor of wheat, with its plump grain and its full, sweet flavour, was rediscovered by a US farmer who evaluated its nutritional properties and ease of adaptation and decided to bring it back into cultivation. Studies carried out on this cereal attest that the variety has retained its genetic heritage intact and and has not suffered manipulation or alteration. The whole grain of kamut is higher in proteins, fats, carbohydrates, fibre and minerals (particularly selenium) than other cereals in the same family.
Tagliatelle
Gigli
Tagliolini
Farfalle
Tempestine
Lasagne
Mezze Penne
Penne
Spaghetti
Fusilli
Fettuccine all’Ortica
Tubetti
Trofie
Rigatoni
Paccheri
Quadrettini
Pappardelle
Maltagliati
Spaghettini
Fusilli con buco
