Artisan Italian food brand Seggiano has introduced its first loose format, unpackaged organic pastas to market in the form of Cavatappi and Casarecce, to appeal to zero-waste and environment-conscious retailers and consumers.
The launch aims to cater for the growing interest in refills, the rise in demand for gluten-free/low-gluten and the renewed interest in less refined, easily digestible, healthy ancient grains with sustainable credentials.
Presented as part of its Unbelievably Gluten Free range Seggiano’s Organic Cavatappi (‘corkscrew’) is a hollow, spiral-shaped tube pasta which was four years in development to ensure it delivers a gluten-free option that is ‘indistinguishable from a gourmet wheat pasta’.
The cavatappi is made from organic rice and corn and spring water from the Dolomite mountains and is slowly dried at a low temperature for about 18 hours to ensure nutritional integrity is retained and making it easily digestible without compromising on flavour or texture.
Organic Casarecce (‘homemade’) is a short pasta, loosely rolled lengthways, slightly twisted and traditionally used for dishes where the sauce needs a vehicle to hold onto. Seggiano Casarecce is low-GI and made using Sicilian ancient grains and spring water from Mount Etna. Innovative low environmental impact grain milling and production techniques powered by clean energy from renewable sources makes this the brand’s most sustainable pasta yet, it says.
Both pastas are free from emulsifiers, binders, additives or enhancers and are approved vegetarian and vegan by The Vegetarian Society.
