{"id":2384,"date":"2023-10-10T18:52:28","date_gmt":"2023-10-10T16:52:28","guid":{"rendered":"https:\/\/serraferdinandea.com\/?page_id=2384"},"modified":"2023-10-11T16:13:07","modified_gmt":"2023-10-11T14:13:07","slug":"pasta","status":"publish","type":"page","link":"https:\/\/serraferdinandea.com\/en\/pasta\/","title":{"rendered":"Pasta"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; background_enable_image=&#8221;off&#8221; background_size=&#8221;initial&#8221; background_position=&#8221;top_right&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_row column_structure=&#8221;2_5,3_5&#8243; _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; background_enable_image=&#8221;off&#8221; background_size=&#8221;initial&#8221; background_position=&#8221;top_right&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;2_5&#8243; _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; header_text_color=&#8221;#9e7540&#8243; custom_margin=&#8221;100px||||false|false&#8221; custom_margin_tablet=&#8221;0px||||false|false&#8221; custom_margin_phone=&#8221;&#8221; custom_margin_last_edited=&#8221;on|tablet&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h1>PASTA<br \/>Pasta from sicilian durumwheat semolina<br \/>of the Perciasacchi variety<\/h1>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; text_font_size=&#8221;20px&#8221; text_line_height=&#8221;1.5em&#8221; header_font=&#8221;|||on|||||&#8221; header_text_align=&#8221;center&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p>The pasta comes from about 2 hectares of land planted with wheat, an ancient variety called Perciasacchi. Its name derives from the shape of the grain capable of piercing &#8211; &#8220;perciare&#8221; in Sicilian &#8211; the jute sacks in which it was transported in the past.<br \/>It is a very ancient grain that belongs to the subspecies of turanic grains, which have been cultivated in the Khorasan region in northeastern Iran for millennia.<br \/>It has a high protein value and a low glycemic index.<br \/>Pasta production method: cylinder milling by a small-scale Sicilian mill. <\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;3_5&#8243; _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_image src=&#8221;https:\/\/serraferdinandea.com\/wp-content\/uploads\/2023\/10\/serraferdinandea-pasta.jpg&#8221; title_text=&#8221;serraferdinandea-pasta&#8221; align=&#8221;center&#8221; _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; max_height=&#8221;800px&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=&#8221;1&#8243; fullwidth=&#8221;on&#8221; _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;||50px||false|false&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_fullwidth_image src=&#8221;https:\/\/serraferdinandea.com\/wp-content\/uploads\/2023\/10\/grano-2023.jpg&#8221; title_text=&#8221;grano-2023&#8243; _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_fullwidth_image][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>PASTAPasta from sicilian durumwheat semolinaof the Perciasacchi varietyThe pasta comes from about 2 hectares of land planted with wheat, an ancient variety called Perciasacchi. Its name derives from the shape of the grain capable of piercing &#8211; &#8220;perciare&#8221; in Sicilian &#8211; the jute sacks in which it was transported in the past.It is a very [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"acf":[],"_links":{"self":[{"href":"https:\/\/serraferdinandea.com\/en\/wp-json\/wp\/v2\/pages\/2384"}],"collection":[{"href":"https:\/\/serraferdinandea.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/serraferdinandea.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/serraferdinandea.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/serraferdinandea.com\/en\/wp-json\/wp\/v2\/comments?post=2384"}],"version-history":[{"count":10,"href":"https:\/\/serraferdinandea.com\/en\/wp-json\/wp\/v2\/pages\/2384\/revisions"}],"predecessor-version":[{"id":2664,"href":"https:\/\/serraferdinandea.com\/en\/wp-json\/wp\/v2\/pages\/2384\/revisions\/2664"}],"wp:attachment":[{"href":"https:\/\/serraferdinandea.com\/en\/wp-json\/wp\/v2\/media?parent=2384"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}