Though usually considered a cereal, ‘grano saraceno’ (buckwheat) does not belong to the graminacaea (grass) family, but rather to the polygonacea (or knotweed) family. One could say, however, that buckwheat is an honorary member of the cereal family, thanks to its many dietary applications and its nutritional value.

The plant, probably indigenous to Asia, was introduced to Europe by the Turkish during the Middle Ages. Buckwheat is heavily cultivated in Northeastern Europe where this grain is consumed in large quantities. In Italy, buckwheat can be found in South Tyrol and in the Valtellina valley, where it is used for the production of polenta and the traditional pizzoccheri.

Very aromatic and strong-scented, the buckwheat grain is characterized by its three-sided shape and, in its integral form, is protected by a black film.

THE NUTRITIONAL VALUE OF BUCKWHEAT

Buckwheat offers balanced nutritional values: it is rich in iron, minerals (especially magnesium), B vitamin and is particularly rich in E vitamin.

It contains essential amino acids, especially lysine and tryptophan. Even more incredibly, the protein value of buckwheat is similar to that of meat and soy!

It is recommended in instances of physical deterioration and helps maintain tissue and blood vessel elasticity, making this grain a great ally of heart health.

Buckwheat flour is also widely used, is gluten-free and used for the production of polenta, pasta and even bread.

An honorary member

of the cereal family

Buckwheat ready for processing

Product Name Packaging Weight

Pizzoccheri Clear bag 500 g 1.1 lbs

Gnocchetti Clear bag 500 g 1.1 lbs

Fidelini (spaghetti) Clear bag 500 g 1.1 lbs

Nidi (bundles) Clear bag 500 g 1.1 lbs

Polenta taragna (instant) Clear bag 1000 g 2.2 lbs

Penne Clear bag 500 g 1.1 lbs

Prontissimi (pasta and sauce system) Clear bag 200 g 0.5 lbs

Pizzoccheri Box 1000 g 2.2 lbs

Pizzoccheri Box 500 g 1.1 lbs

Gnocchetti Box 500 g 1.1 lbs

Nidi (bundles) Box 500 g 1.1 lbs

The following products are available from Moro Pasta

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I PIZZOCCHERI The most traditional shape of buckwheat pasta, this ribbon-shaped noodle is traditionally cooked with greens and potatoes, and served with a healthy portion of grated cheese. Also available in 1.1 lbs and 2.2 lbs. box.

I NIDI These “nests” (that’s the meaning of “nidi”) is

made of small bundles of ribbon-shaped pasta. Drop in hot water and watch them unfold

Also available in 1.1 lbs. box.

GLI GNOCCHETTI Shaped like a small, curved shell, this type of pasta is well-suited for use with heavy sauces.

I FIDELIN Similar to spaghetti, this long, thin type

of pasta complements virtually all sauces, chunky or smooth.

LE PENNE One of the favorite shapes of pasta among Italians, penne pair well with all types of sauce, but especially chunky sauces.

LA POLENTA TARAGNA Manufactured according to the ancient

recipe, this polenta features local buckwheat

meal and corn flour. Ready in 5 minutes!

I PRONTISSIMI Pasta Moro’s latest addition, Prontissimi pasta offers all the authentic flavors of buckwheat penne pasta and of hand-made Italian ingredients in a ready-to-cook package. Just open, mix and cook. No need to drain or cook the sauce sepa-rately. Available in six different sauce mixes.

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150 YEARS OF QUALITY

Founded by Carlo Moro in 1867 under the name of Molino Fabbrica di Pasta, the original site of the mill was near the Mera river, from which the water needed for the manufacturing process was

collected. However, the local Chamber of Commerce notes a producer manufacturing “salty pasta” as early as 1851.

In 1890, the manufacturer earned the designations of “grain mill” and “pasta manufacturer”.

The original manufacturing plant, built with the dedication that characterizes the local inhabitants of the valley, is still intact and visible, and hosts the industrial archeology museum “Mulino di Bottonera”.

During the 20th century, the need for an increased manufacturing capacity and new legislation regarding manufacturing standards

demanded the transition to a new building. The new site was developed to fulfill the modern needs of the manufacturer, while maintaining the nutritional values and product quality associated with the traditional pasta. To this day, the Moro family, who has owned the mill since its original foundation, focuses on the production of pasta products with the same dedication and following the same manufacturing tradition and care that made Pasta Moro a staple of local tables 150 years ago.

SLOWER IS BETTER

Proof of their manufacturing quality can be found in one of the key elements of high-quality pasta: the drying temperature of the noodle. Low-temperature drying, a complex and time-consuming method, is a necessary step to ensure that the pasta maintains its ingredients’ original nutritional values, including protein and natural fibers.

Moro Pasta’s gnocchi, traditional pizzoccheri and penne’s drying process takes 5 hours, at a temperature between 120 and 150F; other types of Moro Pasta is desiccated at temperatures as low as 104F in processes that take up to 25 hours. Comparatively speaking, Italy’s most common brand (Barilla) desiccates its product at about 185F, while producers of lesser quality product (comprising 50% of available pasta on the market) desiccate their pasta at temperatures up to 212F.

VALTELLINA - THE CRADLE OF THIS ANCIENT PASTA

Moro Pasta is made with flour produced in the Chiavenna and Valtellina valleys, which are considered the cradle of the pizzoccheri pasta. Moro Pasta produces all of its product in their state-of-the-art manufacturing plant, from the famous pizzoccheri to their gnocchi, to the multitude of variations of pasta made exclusively with the nutritious and indigenous ‘grano saraceno’ (buckwheat).

POLENTA TARAGNA

Another traditional product characteristic of this area and manufactured by Moro Pasta according to the ancient recipe is the ‘polenta Taragna’, also known as the ‘peasant polenta’, featuring local buckwheat meal and corn flour. Moro Pasta’s polenta Taragna is available in instant (cooking time: 5 minutes) and traditional packaging (cooking time: 40 minutes).

The old mill dates back to the 19th Century

Tradition and technology live side by side

Buckwheat grows in the fertile Valtellina

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Imported by Mayflower Trading Company 8516 Mount Zephyr Drive Alexandria, VA 22309

703-268-4592 www.MayflowerTC.com