Lombardi Park Hotel
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Travel Blogs from Benevento
... it contains less than 3% soft wheat, which can happen due to the wind blowing soft wheat over from neighbouring fields. The machine to check the colour of the semolina was pretty cool too!
On Wednesday I was lucky enough to be invited out for the day to a Syngenta event. As I have mentioned in my previous blog, Syngenta work with De Matteis on the Grano Armando project. De Matteis had a stall at this event to explain to farmers more about the Grano Armando project ...
... seeds given and follow the advice, and this is a kind of insurance to the farmers as if the market price drops below this price, the farmer will still get the promised price by De Matteis. If the market price increases, De Matteis pay this plus a premium of 6%. When the project began 4 years ago, 100 farmers joined with a total of 1000Ha cultivated. Now four years on 1000 farmers are involved with 11,400Ha cultivated, which is a huge success! The product is of very ...
IAS tour for a day spent with Iva Canepa......the weather held off most of day and even was clear while eating at La Cinta agritourismo, but after dinner we walked to see garden and farm animals and there was a 15 minute downpour with hail and heavy rain! It did not dampen the enthusiasm nor the fun of ...
... So he rode his motorcycle and we followed. Back along the same road we came in, to a junction where there is no street sign, no lodging sign we turn. Up the hill past the three legged dog, down the next street, past the purple flowers, left at a big grey rock. Up another hill, around another corner, still no signs.... He pulls into a driveway and tells us to stay put. He goes back down the road a ways and comes back. He tells us to follow and we do. Back to ...
... Organic grain and non-organic grain have to be milled separately with a big clean in between to ensure no cross-contamination occurs. Usually the plan allows for all organic milling and pasta making to be done together to minimise the need for extra cleaning and therefore ensure efficient production time (this is also the case for egg use in pasta production).
Further tests are carried out on the semolina such as on its gluten, ash and water content, the ...
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