Pasta with Passion

At the  foot of the Etna lies Fiumefreddo where 3 generations Barbagallo made pasta.

More than 100 years ago Angelo’s grandfather started here because of the fresh clean water coming from the volcano.

Now the pasta is still made in the authentic way with organic durum wheat from Sicilian farmers whose grandfathers already delivered to the Barbagallo’s. The quality of the organic durum wheat is superb, because of the fertile lava soil, the mild climate and the use of old varieties.

Angelo is a dedicated pasta maker using the authentic ways with modern techniques.
The wheat is freshly milled just before making the pasta dough. Slow milling in 28 steps to keep the semolina  cool, preserving  the nutrients and taste. 
Making the pasta shapes is done three times slower as usual to maintain a delicate pasta.
The drying of the pasta is slowly at low temperature so that there is a maximum of nutrition, smell and taste.

Take a lot of boiling water to cook. Pasta has to “swim”. When the pasta glides into the water you can smell the fresh semolina showing  that the pasta is made “con amore e passione.

These are the aspects that make the great quality of La Bio Idea pasta:

• ancient, authentic type of wheat
• slow milling in 28 steps
• processing of the flour within 24 hours
• the dough is shaped carefully
• dried at low temperatures
• all this results in a product with great taste and optimum nutrional value

In the Palermo region we find the Contorno family. This company had been specialized in the production of several kinds of Sicilian specialities, such as pesto, ratatouile and capers, for almost 100 years.

 

Based in Barcellona, Messina is our traditional lemon and orange processor for many years. Their speciallity: organic lemon peel and orange peel; ideal products for making your Christmass cake!

Our producer of organic lemon juice is based in Capo d'Orlando, on the Isle of Sicily, using exclusively Sicilian lemons from the North-East coast of Sicily, which is a famous area for the quality of its citrus fruits.

Our Sicilian fish producer is based in a town called Cefalu. The fish is caught in the Mediterranean around the island according to the criteria of the ‘Friends of the Sea’ organization. It is processed and preserved entirely by hand by skilful and expert workers according to ancient Sicilian traditions.

The Ferraioli family is reponsible for processing our deliciously canned beans and pulses, mostly locally produced.

Our suppliers of the "red gold" of mid Italy are proud of their product: tomatoes. “The product reflects the welfare of our country”, says one of our tomato-suppliers. So it is obvious that our Italian suppliers take so much care  of the tomato production: it is their reputation that depends on it! That’s why you are used to that kind of high quality La BIO IDEA tomatoes.

The company of one of the big tomato farmers  has a special background. In this company people with a intellectual disability are employed.  They earn independency and respect and are an essential part of the production process. In this way the company has an active contribution to the social acceptation of people with a limitation.

You might not always be aware of the value of a tin peeled tomatoes or a bottle of passata in your kitchen, but know that our La Bio Idea tomatoes are prepared with love and passion, according to the organic guidelines. Besides Lazio, the La BIO IDEA tomato products originate from Sicily.

Our excellent egg & spelt pasta is produced in Emilia Romagna by family company Andalini, which was founded in 1956. Since the beginning focus has always been quality and innovation, always in line with the Italian pasta tradition.

This company is a family business from Lino and Isa Lorenzi with their 3 sons. On their land is the family home, the winery and the vinegar factory. The land is located between Stradello degli Orsi (road of the bears) and Fossa degli Orsi ( the bears’ ditch).

Since Modena boasts a tradition for balsamic vinegar (the history dates back to the 1600’s), it was obvious that the Lorenzi’s decided to start  making vinegar with grapes from their own vineyards. The production follows traditional principles for wine-making and acetification, respecting all phases for a quality product, Balsamico di Modena IGP. Family is dedicated, young and old, and they live and work like a small community in harmony. Tradition, pure and organic are keywords for their production and are reflected in the delicate tastes.

This supplier, originally founded in the 70’s, is located in Borgolavezzaro, in the heart of Novara lowlands where the ancient country traditions are handed down from father to son. In this land, rich of traditions, water springs, rice and wheat fields, the production of Pizza and pizza bases is carried out according to the typical traditional recipes