Since 1868, Pastificio di Chiavenna has produced indigenous “grano Saraceno” buckwheat flour in the Chiavenna and Valtellina Valleys for use in pasta and polenta products. Low temperature drying of the pasta for long periods (5 to 24 hours) maintains the buckwheat’s original nutritional values. Buckwheat is rich in iron, vitamins B and E and magnesium. It is high in fiber and amino acids and has protein values similar to that of meat and soy. Moro’s pasta, made from buckwheat, has less carbohydrates and more fiber than regular pasta.
It was Carlo Moro who gave life to the pasta factory on the river Mera, where the waters powered the grinding machines. Today, the original location is an industrial museum, and their new, state-of-the-art factory, using 100 percent green energy, resides at the main gates of Chiavenna, 10 km. from Switzerland, on the road towards St. Moritz.
Pastificio di Chiavenna Pizzocheri is sold in 1.1-lb. bags at a SRP of $3.95. Fidelin (thin spaghetti) is sold in 1.1-lb bags at an SRP of $3.95. And Gluten-Free Polenta for Taragna (corn and buckwheat flour polenta) is sold in 1.1-lb. bags at an SRP of $4.75.
For more information, contact Carmen Bazzini by email at firstname.lastname@example.org or by phone at 516.801.4688, or visit www.povalleyfoods.com.