Made in Calabria believes in nutritious and healthy foods and most pastas are neither of these things. A stamp on the Mediterranean diet pasta is a must! For the best results, pasta needs to be proportioned and of superior quality. Let's explore the history of milling and the impact on our nutrition.
To begin with, a field of wheat is converted into pasta by breaking the grain open and grinding it in a process called milling, which is one of the common processes for making grains digestible and making their nutrients available to us.
Stone milling was the only way to make grain into flour for millennia. They were powered by water or wind to grind the grain between two large stones. Stone mills were common throughout Europe. The movement of the stones crushes the entire grain, which gives the flour a nutty flavor and retains all the vitamins, enzymes, amino acids, and fiber contained in the grain.
There were two main types in Europe during the nineteenth century. “Low grinding” was a single pass through the millstones. This flour contained all parts of the original grain. This flour made pasta that retained all of the original nutrients. However, the whiter grades of flour were always more desirable to the higher classes and more expensive. “High grinding” was flour that had been reground multiple times. Ironically, the flour consumed by the upper classes, was the less nutritious.
The new steam roller mill was invented in 1875, the Americans created an outstanding new version of the roller mill. The new mode of milling was much faster and therefore more economical than stone milling had been.
These roller mills are able to process a large quantity of grain. Along with the loss of nutrition when the new system was introduced, there was also a loss of small-scale milling on the community level.
In 1920, the first head of the Food and Drug Administration (FDA), Dr. Harvey Wiley who advocated for pure foods and drugs in the United States tried to outlaw refined, bleached white flour because of the processes involved with making it, and the loss of nutrition.
Despite the backlash in the beginning of the introduction of roller mills, the nutritional loss of flour due to the usage of roller mills has fallen out of the public’s sight. Efficiency took priority over nutrition when it comes to milling, as seen from the fact that ninety-nine percent of the world’s grain is ground in roller mills.
Often times people buy whole wheat rather than white flour to avoid these processing problems. A little known fact is that most whole wheat flour has undergone all of the same processes as white flour.
It is worthwhile to search for wholemeal grain on the market. This is flour in which nothing has been added and nothing has been taken away. That’s where Made in Calabria comes in.
We lost a lot of important things when we switched to roller milling, most notably, the nutrition that our daily bread ought to provide and the connections between farmers, millers and bakers.
Made in Calabria's pastas are made only with Stone Ground flour with nothing added or taken away.
Our pasta is made with ancient, organic grains that are 100% Senatore Cappelli. Cultivated and ground by stone mills by the company "Mulinum" in San Floro, Calabria, Italy.
The famous grain Senatore Cappelli is a grain that grows only in South Italy.
Senatore Cappelli is an ancient grain, very tall, and strong. This eliminates the needs of chemicals for harvesting.
Scientific Studies show Senatore Cappelli has high anti-inflammatory properties, the capacity to reduce cholesterol, and is highly digestible.
A meal made with our Organic Whole Wheat 100 % Senatore Capelli Spaghetti is delicious and most importantly, Nutritious.
