Caserecce Antalis

Bronze-drawn durum wheat pasta, produced with the Antalis variety grown using sustainable agriculture.

The Sicilian format of "homemade" meets the wheat of the Roman Cooperative: cereals, artisanal pasta and Mediterranean tradition. 

The Caserecce Antalis of the Co.r.ag.gio Agricultural Cooperative

Le Caserecce Antalis of the Agricultural Cooperative Co.r.ag.gio of Borghetto San Carlo (Rome, Via Cassia 1420, in Veio Park) are the first pasta of the gastronomic collection of the Roman Cooperative — a product that comes directly from the 22 hectares of the estate, where the declared crops of the Cooperative include: cerealsThe raw material is a specific variety of durum wheat, the Antalis: a variety of Triticum durum particularly suitable for Mediterranean climates, characterized by aexcellent pasta-making quality thanks to its protein profile and excellent gluten content. A variety selected to guarantee a pasta with a firm consistency, capable of holding the cooking without overcooking, and from characteristically intense flavor of Mediterranean durum wheat. The format is that of the homemade (in some areas “casarecce”) — small rolls in the shape of Elongated and twisted “S”, Sicilian tradition of poor cuisine of Southern Italy which arises from the ancient habit of "rolling the dough at home” with an iron or a thin stick (the “spindle”): hence the name “homemade”, namely “homemade”. The production technique of the Coraggio Cooperative honors this artisanal tradition: the pasta is bronze drawn —that is, passed through bronze alloy dies (copper and tin) rather than through the modern Teflon dies of industrial production. This technical choice produces a pasta with rough and porous surface, opaque and whitish rather than shiny and golden: a paste that “embrace” the sauce Much better than commercially produced pasta, guaranteeing a significantly superior gastronomic experience. A Southern Italian pasta shape for everyday Italian cuisine, produced with the care of those who know that the quality of a pasta dish begins with the grain.
 
 
 

The roots of Mediterranean pasta lie in the Etruscan tombs and Arab markets of Sicily.

La Italian pasta has very ancient and indigenous origins mediterraneanContrary to myth of Marco Polo which would have brought it from China in the 13th century — a romantic legend today completely debunked from food historians. The archaeological traces of pasta in the Mediterranean basin are much older: already in the Etruscan tombs of Cerveteri (4th-3rd century BC) have been found tools for making pasta —rolling pins, toothed wheels, mortars for grinding durum wheat. However, they were the Arabi to bring in Sicilia, in the 9th-11th centuries, the technique of dried pasta: Arab geographer Al-Idrisi, in his "Roger's Book” (1154) written at the Norman court in Palermo, describes the production of dried cylindrical pasta — called “itriya" or "trii” — in the vicinity of Trabia (province of Palermo): the first written testimony of industrial pasta production in European history. Since then the Sicilia is considered the cradle of dry pasta Italian, from which the know-how spread throughout the Mediterranean and in particular to Naples and Gragnano (Campania), which in the 17th-18th century became the historic capitals of dry pasta thanks to the ideal climatic conditions for slow drying in the open air. tradition of “casereccie” It was born in this Sicilian and southern context: in the poorest families pasta was made directly at home with durum wheat flour e water, twisting small pieces of dough around a thin stick (the “spindle”) to obtain that characteristic “S” shape which splendidly retained the savoury sauces of the peasant cuisine of the South. bronze wire drawing technique, developed in the Italian artisan pasta factories of the nineteenth century, has allowed the same production process to be reproduced at a production level surface roughness that characterized homemade pasta, maintaining the gastronomic connection with the sauce intact. A living and celebrated tradition, today protected by the great Italian artisan pasta factories and also revived by innovative agricultural projects such as that of Courage Cooperative, which in Rome — outside the traditional pasta hubs of the South — produces homemade pasta with its own Antalis durum wheat grown on the Via Cassia.
 
 
 

Choosing Caserecce Antalis means choosing vegetable proteins, Mediterranean diet and traditional drawing

The Antalis Caserecce of the Coraggio Cooperative offer a nutritional profile typical of high quality durum wheat pasta, with the distinctive plus of Antalis variety selected for their excellent protein content. They are very rich in complex carbohydrates (around the 72 g per 100 g of dry product), which represent the main energy source of the Mediterranean diet and of the athlete: unlike simple sugars, complex carbohydrates are slowly assimilated from the body, ensuring stable and prolonged energy without glycemic peaks. They provide vegetable proteins in significant quantities (estimated around 12-14 g per 100 g, according to the characteristics of the Antalis variety), which contribute to the daily protein requirement — particularly valuable in diets vegetarian and vegan and in 'classic combination of legumes and cereals which constitutes a complete protein-rich single dish: pasta and chickpeas, pasta and beans, pasta and lentils are Nutritional pillars of the Mediterranean diet UNESCO 2010They bring dietary fibers (3-4 g per 100 g), B vitamins (B1 thiamine, B2 riboflavin, niacin, B9 folate — especially important for energy metabolism and cardiovascular health), minerals including Iron, Magnesium, Manganese, Phosphorus, Zinc e Potassium. The Antalis variety, selected for its pasta-making characteristics and protein yield, also guarantees a pasta that it holds up perfectly to cooking — a fundamental characteristic for good digestibility (overcooked pasta is in fact more difficult to digest than al dente pasta) and for the correct glycemic modulation. The bronze drawing, finally, in addition to the gastronomic benefits it also offers a small nutritional advantage: the rough surface means that the pasta retains the sauce better, reducing the need for excessive seasonings and therefore also the overall caloric intake of the dish. Contains GLUTEN (due to the presence of durum wheat): not suitable for celiacs.
 
 
 

How to Best Use: Caserecce Antalis

• TRADITIONAL ITALIAN TOMATO SAUCES
  The most used noble and beloved of the Caserecce Antalis is the meeting with the great tradition of tomato sauces of Italian cuisine — where bronze drawing gives its maximum adhesion value. For the experience “100% Cooperative Courage”: season the Caserecce with the Siccano Tomato Preserve  + EVO oil + fresh basil — a dish produced entirely on the 22 hectares of the Cooperativa Romana, an expression of the finest ultra-short supply chain. For a classic “with tomato sauce”: fry a clove of garlic in extra virgin olive oil, add Biodynamic Yellow Tomato Puree + basil + salt; cook the pasta al dente, stir in the sauce in the pan, finish with flakes of Pecorino. Wonderful for the suck all'arrabbiata: Chili pepper + Tomato puree + garlic + EVO + fast intense cooking. For the “Sicilian-style homemade pasta”: tomato puree + Organic Black Eggplants diced fried + ricotta salad grated cheese + basil = one of the most beloved dishes of Southern Italian cuisine.
• SAUCES FROM SOUTHERN ITALY AND MEDITERRANEAN REGIONAL TRADITIONS
  The Caserecce are the Sicilian format par excellence and are particularly well suited to great traditional sauces from Southern Italy. Splendid for the very famous “homemade Norma-style” (Catania): Cherry Tomato Sauce with Eggplant + generously grated salted ricotta + fresh basil leaves; the bronze-drawn Caserecce perfectly holds the creamy eggplant sauce. Exceptional with “Trapani-style pesto” (Sicilian version of pesto): almonds + fresh cherry tomatoes + basil + garlic + pecorino + EVO oil, roughly blended. For the “Roman-style artichoke caserecce”: Roman artichokes sliced ​​+ EVO oil + parsley + pepper + a handful of Parmesan = a truly Roman dish in line with the Coraggio philosophy. Splendid for the “homemade pasta with cuttlefish ragù” Palermo, for the “pasta with sardines” in the Palermo style, for the “tuna and caper sauce”. For Apulian-style caserecce: turnip greens + garlic + chili pepper + EVO + melted anchovies = the classic Apulian dish reinterpreted with a different shape than the classic orecchiette. Exceptional with the classic “Valdichiana garlic sauce”: Tuscan Aglione from Valdichiana + tomato + EVO.
• VEGETARIAN SAUCES, PESTOS AND CREATIVE SIGNATURE CUISINE
  The Caserecce Antalis lend themselves splendidly to vegetarian cooking and creative signature sauces of contemporary Italian cuisine. For the classic “Genoese pesto”: Organic Basil Pesto + a spoonful of cooking water for creaminess + flakes of Pecorino or Grana. Splendid with the “arugula and pistachio pesto”: arugula + toasted pistachios + pecorino + EVO + a spoonful of yogurt for creaminess. For the “creamy zucchini and mint sauce”: julienned courgettes + onion + EVO + fresh mint + ricotta = light and fragrant summer sauce. Exceptional with “artichoke and lemon sauce”: artichokes + onion + lemon zest + EVO + Parmesan. For the legume sauces: pasta and chickpeas (with Organic Naturally Cooked Chickpeas), pasta and lentils, pasta and beans in the traditional Italian way. Wonderful for the “Casarecce with dried tomato pesto”: sun-dried tomatoes + capers + olives + EVO + coarsely blended pecorino cheese. summer pasta salads: chilled caserecce + raw vegetables + olives + herbs + EVO = a top-quality summer one-dish meal.

The Producer: Agricultural Cooperative Co.r.ag.gio

Agricultural Cooperative Co.r.ag.gio is the cooperative of young Roman farmers which manages from May 2015 i 22 hectares of Borghetto San Carlo on Via Cassia 1420 in Rome, in Veio ParkThe name is an acronym for “Roman Youth Agriculture Cooperative” and tells a story of civic dispute won thanks to the 10.000 signature petition on Change.org, which was internationally awarded by Vandana Shiva Real Food Heroes 2013The Cooperative's agricultural activities include seasonal vegetables, cereals (with durum wheat varieties such asAntalis used for pasta), legumes, biodiversity orchard (50+ varieties), multi-varietal olive grove and the apiary for the production of organic honey. The Caserecce Antalis are the first pasta of the Coraggio gastronomic collection and are included in the multifunctional vocation of the Cooperative: to bring to Rome a whole wheat supply chain — from sowing to pasta making — according to the principles of the ultra-short supply chain and sustainable agriculture.
 
 
 

Ingredients

Semolina of WHEAT hard (Antalis variety), water.

From Italian agriculture, Antalis durum wheat variety. Contains GLUTEN (due to the presence of durum wheat). Not suitable for celiacs. Bronze drawn According to Italian artisan tradition, for a rough, porous surface that perfectly holds sauce. Handcrafted.
 
 
 

Storage and Cooking

Store in cool and dry place, away from heat sources, direct light and humidity, until the expiration date shown on the package. Once the package has been opened, it is advisable to Transfer the pasta to an airtight container (glass or tin) to protect it from infestations and humidity. Dried pasta, stored properly, retains its properties for many months. For the cooking: bring to the boil 1 litre of water for every 100 g of pasta (ratio recommended by Italian tradition), add 10 g of coarse salt per litre of water when the water boils and then the pasta; cook for 8 10-minute (Check the cooking by tasting after 7 minutes — cooking times may vary slightly due to the bronze drawing process). Drain al dente and stir directly in the pan with the chosen sauce, adding a ladle of cooking water to thicken the sauce creamily. A distinctive feature of bronze-drawn pasta: thecooking water results more starchy compared to industrial pasta - a small gastronomic treasure for the creaming and natural thickening of sauces (the famous "cooking water" is one of the tricks of Italian chefs to obtain velvety sauces without resorting to cream or flour). For those who save any leftover cooked pasta in the refrigerator (4-6°C for 1-2 days), we recommend heating it in a pan with a little of the original sauce or with a drizzle of EVO oil, avoiding the microwave which alters its consistency.
 
 
 

Nutritional Values ​​(indicative average values ​​per 100g of dry product)

• Energy: approximately 1.485 kJ / 350 kcal
• Fat: approximately 1,5 g (of which saturated fatty acids: approximately 0,3 g)
• Carbohydrates: approximately 72 g (of which sugars: approximately 3 g)
• Fiber: approximately 3,5 g
• Protein: approximately 13 g
• Salt: 0 g (naturally absent)

Nutritional values ​​are indicative and estimated based on the average values ​​of bronze-drawn durum wheat pasta from selected varieties. Since this product is made from open-field agricultural raw materials, slight variations in nutritional values ​​are possible due to the seasonality of the harvest. 
 
 
 

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