An Italian Sunday
Emotions to share together
Emotions to share together – For us Italians, this is the definition of every meal...
Pasta represents the Italian spirit, Sunday meals with family or friends. Pasta is sharing, conviviality, and joy. The Sunday table, with its chatter, laughter, and above all, good country food, reflects the true Italian lifestyle that the world envies us for.
That's why we created the"Una Domenica Italiana" gift packs, which contain everything you need to recreate the authentic Italian dining experience withDonna Vittori ancient grain pasta, whether at home, in Italy, or abroad. And remember: it's important to choose the right condiments for each type of grain. Each variety has its own distinctive aroma that is enhanced by the appropriate sauce. Our chefs have created unique recipes designed to bring out the best in each pasta.
For the most refined palates, we have created a limited edition produced withnew wheat, offering a true experiencefrom field to table.
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, as each grain has its own aroma that is enhanced by the right sauce. 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
Cappelli wheatis one of the most representative varieties ofdurum wheatin Italian tradition: selected in the early 20th century and appreciated for itshistorical and qualitative characteristics, it was the basis of cereal agriculture before the advent of modern high-yield varieties.
Itsintense golden color,aromatic and persistent scent, and the semolina obtained from it retainauthentic flavorsthanks toslow milling.
Pasta made withCappelli wheathas astrong flavor, rich intraditional nuancesreminiscent of the Italian countryside.
Spelt or Granfarro
Spelt
Spelt wheat, also known asgranfarro, is anancientvariety ofwheatbelonging to the so-called "hulled wheat" group: cereals that are still very close to their natural form, with the glume (husks) remaining attached to the grain.
This wheat has adistinctive flavor, with more pronounced and rustic notes than modern wheat varieties, and gives pasta ahazelnut colorand anintense aromatic profile.
In addition to its traditional use,spelt wheatis also appreciated for itsfiber, protein, and mineral content, which make it interesting from a nutritional point of view.
"Autonomy B" Grain
"Autonomy B" Grain
Autonomia B wheatis a traditional variety ofsoft wheatgrownin central Italyuntil the 1950s and rediscovered today byfarmers and enthusiaststo preservebiodiversity and local character.
This wheat is mainly used to makefresh pasta, bread, and desserts, given its more delicate profile compared to durum wheat. Thelight color of the grainandits sweetish tasteare reminiscentoftraditional baked goods.
According to Italian law, pasta made withsoft wheatsuch as Autonomia B cannot be called "semolina pasta" but is classified asa specialty food, precisely because it is made with100% soft wheat.
How to taste our Pasta
To discover the authentic flavors of our grains, we have developed a comprehensivetasting protocol.
We begin with a visual analysis of the raw pasta, which is arranged on our three Donna Vittori plates. Here we observe the color and roughness of the surface and smell the aromas. The opaque color is indicative ofslow drying, which preserves the nutritional qualities of the wheat and enhances the flavors of the pasta.
Next, each pasta iscooked separately in three small pots. As soon as it reaches boiling point, it is tasted plain, without seasoning, and placed on the three small plates to compare the flavors and textures. At this point, if desired, a drizzle ofdelicate extra virgin olive oil, such as our100% Rosciola EVO, can be added to further enhance the characteristics of each grain.
Finally, each guest can enjoy the pasta with theideal saucepaired with each variety, for a complete experience that combines taste, aroma, and memories of true Italian style.
This tasting is not just a sample, but a sensory journey that tells the story of our ancient grains and the tradition of Donna Vittori.
The True Taste of Wheat
"When we tasted the pasta made from the grains grown on our farm, we had a unique taste experience. For the first time we felt the grain, the sun, our land and we immediately had the desire to share it with our friends."
From our Fields
After pasta, we produce a variety of natural products in our Borgo Agricolo, which you can choose to complete your taste experience, such as oil and pate. Here in Paliano we produce Rosciola EVO oil, which we also use in our preserves.
Rosciola EVO Oil
To appreciate the subtle flavors of the grains, we recommend initially tasting the pasta with a drizzle of delicate extra virgin olive oil, such as our Rosciola di Paliano monocultivar.
Rosciola is a very small olive that must be picked when it begins to turn red, as its name suggests.
An excellent oil for salads, fish dishes, and even ice cream, we use it in our delicious creams.
Field Broccoletti Pate
Broccoletti Pate
Broccoletti are part of the tradition of Roman and Ciociara cuisine, and a few years ago we scattered the seeds in the fields until these plants were integrated with all the other wild species. The typical sweetish nuances of Roman broccoletto can be found in this pate.
Chicory Field Pate
Chicory Field Pate
Our Wild Chicory is a true local specialty, a vegetable with an unmistakable bitterish flavor that goes well with meat or cheese dishes. We have harvested them for you and encapsulated all its fragrances in this pate by adding our rosciola EVO oil.
Beet and Field Ramoracce Pate
Ramoracce and Swiss chard pate
Ramoracce are little-known ancient herbs, identified only by the wise eyes of past generations. In this pate, the sweetness of the field chard and rosciola EVO oil mitigate the bitterness of the ramoracce (from the chicory family) into unique flavor nuances.