Emotions to share together
For us Italians, this is the definition of every meal....
When we tasted our pasta made from the three ancient grains we grow, we realized the profoundly different flavor of the grains and realized that each grain has its own personality to taste.
We are used to many varieties of apples, but what do we know about the 2,000 varieties of ancient grains and our incredible biodiversity that makes Italy the richest country in the world. So why not enjoy all these grains and the nuances that different local situations give to wheat?
A cultural revolution that starts from the "terroir of wheat," well known to all wine lovers, and we have extended it to the world of wheat. When you taste our pastas made from our 3 grains you will enter a unique and unsuspected world.
Our pasta was chosen at a gala evening at Castel Sant'Angelo in Rome for the presentation of the candidacy of Italian cuisine as a UNESCO World Heritage Site organized by the Lazio Region, the Ministry of Agriculture and the Ministry of Culture.
Sunday lunches
Pasta represents the Italian spirit, Sunday tables with family or friends. Pasta is sharing, conviviality and joy. The set Sunday table with chatter and laughter and especially with good peasant food reflects the true Italian lifestyle that the world envies us.
That's why we created Una Domenica Italiana gift boxes that contain everything you need to repeat the Italian dining experience with Donna Vittori ancient grain pastas at home in Italy or abroad.
And be careful to find the right seasonings for each type of grain; each grain has its own scent that is enhanced with the right sauce, and we have chefs who have prepared unique recipes that you can use.
And for the more refined, we have created thelimited edition pasta made with 'new wheat' for a true field-to-table experience.
Discover the recipes that some chefs have prepared with our grains
Our Grains
Cappelli Wheat
Cappelli Wheat
The choice of Cappelli wheat was almost natural because it was the first ancient wheat to be rediscovered and planted throughout Italy. It has a blond color and an unmistakable aroma.
Spelt or Granfarro
Spelt
Farro Spelta or spelt, is an ancestor of soft wheat. We also used it to brew our Happening beer in the Belgian Saison style. The dough has a dark hazelnut color and a very pronounced wheat flavor.
"Autonomy B" Grain
"Autonomy B" Grain
Autonomy B, is a soft wheat that was grown in Central Italy until the 1950s. Thanks to the passion of some farmers, it has continued to be planted in Gavignano. Soft wheat is generally used to prepare fresh pasta, bread and cakes. It is light in color. On the palate, it conveys characteristic sweetish notes reminiscent of leavened staples. Under Italian law, this cannot be called pasta but a food specialty, because it is made with 100 percent soft wheat.
How to taste our Pasta
To discover the authentic flavors of our grains , we have devised a tasting protocol that begins with the visual analysis of the 3 raw pastas we place on the 3 Donna Vittori saucers in which we examine color, roughness and smell the aromas. The opaque color is an indication of slow drying that preserves the nutritional qualities and enhances the flavors.
Then you cook the pastas in three different pots and taste them just boiled without adding anything and put them on the 3 saucers so you can compare the flavors. If desired afterwards you can season with a delicate oil such as our 100% Rosciola EVO oil.
At this point all the guests are ready to eat the pastas, each topped with its proper seasoning.