Little fat pasta shells made from organically produced durum wheat grown in Italy. They have excellent flavour and texture and cook to a perfect al dente.
500g
From the pioneers of the Italian Organic Movement. This long thin durum wheat pasta is made using methods unchanged for generations. It has good flavour and texture and cooks to a perfect al dente in 7 minutes.
The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that helps sauces to cling to it.
Perched on a hill overlooking the rolling countryside that surrounds the town of Isola del Piano, sits a 600-year-old monastery that today serves as a proud and symbolic headquarters for Girolomoni. Previously known as Montebello, this range has been renamed in honour of the founder of the co-operative that produces these top-quality products.
When Gino Girolomoni, then the young mayor of the nearby town began renovations in the 1970s, the area was desolate and alienated. Farmlands had been left to waste, and whole generations had moved to the cities. Patiently however, Gino began to promote initiatives hoping to provide the region with a sustainable economy using traditional organic farming methods. The monastery renovations were completed, and abandoned farmhouses were used to house local farmers while they learnt about organic methods and sustainability. Eventually a mill, a pasta factory and a wooden storehouse were built to accommodate the growth that this pioneering co-operative was generating.
The quality of wheat is key and the area around Isola del Piano is ideal for pasta due to the careful rotation of crops throughout the seasons. This means the soil is always in a condition to produce healthy cereals. Spring water from the hills above the fields is used and some varieties of pasta are bronze extruded to give a coarse feel that adds texture and holds sauce when cooked. In the world of organic pasta production, patience is everything.
More than thirty years on, the Girolomoni brand and the surrounding region have become synonymous with organic farming and Gino Girolomoni is recognized as a pioneer of the organic movement in Italy. The co-operative has continued to grow with over thirty local farms joining and following its principles.
500g
These short ribbed pasta tubes are made from organically produced durum wheat grown in Italy.
The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that helps sauces to cling to it.
This wholemeal spaghetti is made from durum wheat flour with the bran left in to create a wholemeal pasta that pasta cooks to a perfect al dente. Perfect with prawns sautéed with garlic and fresh chilli - toss through the pasta with fresh lemon juice and Girolomoni Extra Virgin Olive Oil.
Perched on a hill overlooking the rolling countryside that surrounds the town of Isola del Piano, sits a 600-year-old monastery that today serves as a proud and symbolic headquarters for Girolomoni. Previously known as Montebello, this range has been renamed in honour of the founder of the co-operative that produces these top-quality products.
When Gino Girolomoni, then the young mayor of the nearby town began renovations in the 1970s, the area was desolate and alienated. Farmlands had been left to waste, and whole generations had moved to the cities. Patiently however, Gino began to promote initiatives hoping to provide the region with a sustainable economy using traditional organic farming methods. The monastery renovations were completed, and abandoned farmhouses were used to house local farmers while they learnt about organic methods and sustainability. Eventually a mill, a pasta factory and a wooden storehouse were built to accommodate the growth that this pioneering co-operative was generating.
The quality of wheat is key and the area around Isola del Piano is ideal for pasta due to the careful rotation of crops throughout the seasons. This means the soil is always in a condition to produce healthy cereals. Spring water from the hills above the fields is used and some varieties of pasta are bronze extruded to give a coarse feel that adds texture and holds sauce when cooked. In the world of organic pasta production, patience is everything.
More than thirty years on, the Girolomoni brand and the surrounding region have become synonymous with organic farming and Gino Girolomoni is recognized as a pioneer of the organic movement in Italy. The co-operative has continued to grow with over thirty local farms joining and following its principles.
500g
A slightly thicker noodle than traditional spaghetti, Girolomoni spaghettoni is a long durum wheat pasta is made in Italy using methods unchanged for generations.
The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that helps sauces to cling to it.
Cook in plenty of boiling, salted water for 11 minutes and blend through your favourite Sabato pasta sauce.
Perched on a hill overlooking the rolling countryside that surrounds the town of Isola del Piano, sits a 600-year-old monastery that today serves as a proud and symbolic headquarters for Girolomoni. Previously known as Montebello, this range has been renamed in honour of the founder of the co-operative that produces these top-quality products.
When Gino Girolomoni, then the young mayor of the nearby town began renovations in the 1970s, the area was desolate and alienated. Farmlands had been left to waste, and whole generations had moved to the cities. Patiently however, Gino began to promote initiatives hoping to provide the region with a sustainable economy using traditional organic farming methods. The monastery renovations were completed, and abandoned farmhouses were used to house local farmers while they learnt about organic methods and sustainability. Eventually a mill, a pasta factory and a wooden storehouse were built to accommodate the growth that this pioneering co-operative was generating.
The quality of wheat is key and the area around Isola del Piano is ideal for pasta due to the careful rotation of crops throughout the seasons. This means the soil is always in a condition to produce healthy cereals. Spring water from the hills above the fields is used and some varieties of pasta are bronze extruded to give a coarse feel that adds texture and holds sauce when cooked. In the world of organic pasta production, patience is everything.
More than thirty years on, the Girolomoni brand and the surrounding region have become synonymous with organic farming and Gino Girolomoni is recognized as a pioneer of the organic movement in Italy. The co-operative has continued to grow with over thirty local farms joining and following its principles.
Organic artisan pasta made with semi-whole durum wheat semolina. Bronze extruded to create a rough surface that holds sauce. Perfect for creating a simple nutritious meal that does not compromise on taste.
Try with Callipo tuna, capers, lemon and extra virgin olive oil.
Perched on a hill overlooking the rolling countryside that surrounds the town of Isola del Piano, sits a 600-year-old monastery that today serves as a proud and symbolic headquarters for Girolomoni. Previously known as Montebello, this range has been renamed in honour of the founder of the co-operative that produces these top-quality products.
When Gino Girolomoni, then the young mayor of the nearby town began renovations in the 1970s, the area was desolate and alienated. Farmlands had been left to waste, and whole generations had moved to the cities. Patiently however, Gino began to promote initiatives hoping to provide the region with a sustainable economy using traditional organic farming methods. The monastery renovations were completed, and abandoned farmhouses were used to house local farmers while they learnt about organic methods and sustainability. Eventually a mill, a pasta factory and a wooden storehouse were built to accommodate the growth that this pioneering co-operative was generating.
The quality of wheat is key and the area around Isola del Piano is ideal for pasta due to the careful rotation of crops throughout the seasons. This means the soil is always in a condition to produce healthy cereals. Spring water from the hills above the fields is used and some varieties of pasta are bronze extruded to give a coarse feel that adds texture and holds sauce when cooked. In the world of organic pasta production, patience is everything.
More than thirty years on, the Girolomoni brand and the surrounding region have become synonymous with organic farming and Gino Girolomoni is recognized as a pioneer of the organic movement in Italy. The co-operative has continued to grow with over thirty local farms joining and following its principles.
1kg
Finely milled high grade, soft wheat flour, from organically grown Italian wheat. '00' flour has a higher gluten content and fine texture which is perfect for pasta - especially pasta dough for filled pasta where a smooth delicate texture is required.
The Italians swear by it for cake and biscuit making. We recommend using it in recipes that call for all purpose flour.
Perfect for pasta, pizza, bread and baking.
A versatile truffle seasoning that is perfect for seasoning hot and cold dishes. The final touch for all truffle recipes.
Giuliano Tartufi (tartufi meaning truffles) is the lifelong passion project of Giuliano Martinelli, who as a child, would go into the woods every morning with his trusty dog sidekick to hunt for truffles. Since 1991, Giuliano has devoted himself entirely to sourcing and processing fresh truffles, from a small laboratory in Pietralunga, in the Umbria region of Italy, using refined, artisan methods.
He handpicks the best truffles from a select network of truffle hunters throughout Italy, bringing only the highest-quality black and white truffle products to the market. The company's staff has thirty years of experience and produces a wide range of truffle specialities, including whole, sliced or minced truffles and truffle pastes, butters and powders.
Giuliano Tartufi's goal is and always has been, to share their passion for Italian truffles and the culinary traditions of Umbria, with the world.
Unlike other glazes on the market, which have only 20% grape content and are artificially thickened, this contains 39% grape. It is a thick, tangy and syrupy glaze. Use freely on just about everything, including strawberries, of course.
The Giusti family have been producing balsamic in the traditional way in Modena since 1605. They are the oldest and most awarded producer of balsamic and have an unrivalled collection of antique barrels still in use.
Giusti select good quality Trebbiano and Lambrusco grapes and slowly reduce the grape juice in copper kettles until it is thick, dark and sweet. Unlike industrially produced balsamic vinegar, Giusti do not use pressurisation to speed up the reduction process. It is a labour of time and patience.
Giusti add only good quality wine vinegar to the cooked grape must, and then age it in traditional barrels of various woods - juniper, cherry, oak, ash, and mulberry. Each wood infuses the balsamic with its own unique flavour and aroma. Giusti have over 1000 barrels in use - 600 of which are over 200 years old. Many industrial producers have only a few barrels and large, stainless steel silos.
As the balsamic ages, it ferments, and the liquid evaporates. Each barrel is then topped up with balsamic from another barrel of different wood. Because each barrel contains a blend of vinegars from other barrels, it is impossible to determine the age of the balsamic in any one barrel.
For Giusti’s specially dispensed reserve balsamics, they are in a unique position where they can extract small quantities from their very old reserves. Here Giusti can be quite sure of the minimum age of the must as when these barrels are topped up, they are done so only with older vinegar, not young must. Due to the blending process, these reserves will also include must that is older than the specified age. Other producers do not have these ancient barrels and reserves. Gisuti are meticulous in their blending process and track everything; for them producing balsamic is a craft, not just a commercial enterprise.
Giusti Bordolese is a quality, traditionally made balsamic aged in ancient oak barrels with cooked must and wine vinegar, infusing the balsamic with its own unique flavour and aroma.
Giusti Bordolese is a quality, traditionally made balsamic aged in ancient oak barrels with cooked must and wine vinegar, infusing the balsamic with its own unique flavour and aroma. Slightly thicker than its predecessor, Giusti Premio, Bordolese presents slight acidity with a bouquet of woody and spicy notes, resulting in this fabulous “black gold” of Modena. Use in dressings, drizzle over caprese salad, omelettes or in sauces.
Il Profumato has an intense bouquet of aromas, perfectly balanced with a pleasant balsamic acidity. With a great density and persistence of perfumes, it adds colour and enriches a wide variety of dishes.
Ingredients: Must of cooked grapes, aged wine vinegar.
Aging: In French oak barrels, named Grands Tonneaux, from the 1900s.
Producer
The Giusti family have been producing balsamic in the traditional way in Modena since 1605. They are the oldest and most awarded producer of balsamic and have an unrivalled collection of antique barrels still in use.
Giusti select good quality Trebbiano and Lambrusco grapes and slowly reduce the grape juice in copper kettles until it is thick, dark and sweet. Unlike industrially produced balsamic vinegar, Giusti do not use pressurisation to speed up the reduction process. It is a labour of time and patience.
Giusti add only good quality wine vinegar to the cooked grape must, and then age it in traditional barrels of various woods - juniper, cherry, oak, ash, and mulberry. Each wood infuses the balsamic with its own unique flavour and aroma. Giusti have over 1000 barrels in use - 600 of which are over 200 years old. Many industrial producers have only a few barrels and large, stainless steel silos.
As the balsamic ages, it ferments, and the liquid evaporates. Each barrel is then topped up with balsamic from another barrel of different wood. Because each barrel contains a blend of vinegars from other barrels, it is impossible to determine the age of the balsamic in any one barrel.
For Giusti’s specially dispensed reserve balsamics, they are in a unique position where they can extract small quantities from their very old reserves. Here Giusti can be quite sure of the minimum age of the must as when these barrels are topped up, they are done so only with older vinegar, not young must. Due to the blending process, these reserves will also include must that is older than the specified age. Other producers do not have these ancient barrels and reserves. Giusti are meticulous in their blending process and track everything; for them producing balsamic is a craft, not just a commercial enterprise.
This award winning late harvest balsamic is dedicated to the ancestor, Riccardo, who created the recipe at the beginning of the 20th century. More viscous and concentrated than Giusti's usual style, Riccardo is obtained from sweet, sundried grapes and undergoes a longer cooking process.
Aromas and flavours of plum jam and red fruits intertwine with hints of honey and vanilla in a considerably viscous and sweet product.
Riccardo is perfect in a dressing for savoury or sweet dishes, a delicious addition to pasta dishes and excellent drizzled over steak or any cut of beef.
Ingredients: Must of cooked sundried grapes, aged wine vinegar.
Aging: In oak barriques, dismissed by wineries.\
The Giusti family have been producing balsamic in the traditional way in Modena since 1605. They are the oldest and most awarded producer of balsamic and have an unrivalled collection of antique barrels still in use.
Giusti select good quality Trebbiano and Lambrusco grapes and slowly reduce the grape juice in copper kettles until it is thick, dark and sweet. Unlike industrially produced balsamic vinegar, Giusti do not use pressurisation to speed up the reduction process. It is a labour of time and patience.
Giusti add only good quality wine vinegar to the cooked grape must, and then age it in traditional barrels of various woods - juniper, cherry, oak, ash, and mulberry. Each wood infuses the balsamic with its own unique flavour and aroma. Giusti have over 1000 barrels in use - 600 of which are over 200 years old. Many industrial producers have only a few barrels and large, stainless steel silos.
As the balsamic ages, it ferments, and the liquid evaporates. Each barrel is then topped up with balsamic from another barrel of different wood. Because each barrel contains a blend of vinegars from other barrels, it is impossible to determine the age of the balsamic in any one barrel.
For Giusti’s specially dispensed reserve balsamics, they are in a unique position where they can extract small quantities from their very old reserves. Here Giusti can be quite sure of the minimum age of the must as when these barrels are topped up, they are done so only with older vinegar, not young must. Due to the blending process, these reserves will also include must that is older than the specified age. Other producers do not have these ancient barrels and reserves. Gisuti are meticulous in their blending process and track everything; for them producing balsamic is a craft, not just a commercial enterprise.
Quality traditionally-made balsamic aged in the seasoned barrels of Giusti, the oldest balsamic maker in Modena.
Giusti white label balsamic is Ideal for dressings and sauces and has good density and optimal balance between sweet and sour, characterised by overtones of mature fruits, liquorice and black pepper.
Ingredients: Must of cooked grapes, aged wine vinegar.
Aging: In oak barrels, with the addition of aged balsamic vinegar extracted from centuries old casks.
Producer
The Giusti family have been producing balsamic in the traditional way in Modena since 1605. They are the oldest and most awarded producer of balsamic and have an unrivalled collection of antique barrels still in use.
Giusti select good quality Trebbiano and Lambrusco grapes and slowly reduce the grape juice in copper kettles until it is thick, dark and sweet. Unlike industrially produced balsamic vinegar, Giusti do not use pressurisation to speed up the reduction process. It is a labour of time and patience.
Giusti add only good quality wine vinegar to the cooked grape must, and then age it in traditional barrels of various woods - juniper, cherry, oak, ash, and mulberry. Each wood infuses the balsamic with its own unique flavour and aroma. Giusti have over 1000 barrels in use - 600 of which are over 200 years old. Many industrial producers have only a few barrels and large, stainless steel silos.
As the balsamic ages, it ferments, and the liquid evaporates. Each barrel is then topped up with balsamic from another barrel of different wood. Because each barrel contains a blend of vinegars from other barrels, it is impossible to determine the age of the balsamic in any one barrel.
For Giusti’s specially dispensed reserve balsamics, they are in a unique position where they can extract small quantities from their very old reserves. Here Giusti can be quite sure of the minimum age of the must as when these barrels are topped up, they are done so only with older vinegar, not young must. Due to the blending process, these reserves will also include must that is older than the specified age. Other producers do not have these ancient barrels and reserves. Giusti are meticulous in their blending process and track everything; for them producing balsamic is a craft, not just a commercial enterprise.
Feed me to your beloved GF starter 'Oscar' to activate anytime you want to make our GF sourdough or GF focaccia. Then bake your heart out!
What you will need:
- Our sourdough starter 'Oscar'
- Filtered water
Gluten free and Vegan.
No added: Wheat, eggs, nuts, soy, sugar, corn, GMO's, gums or instant yeasts.
Ingredients: Rice flour blend formulated by Sourdough Mumma.
It’s like a magic ritual of turning simple ingredients into pure happiness. You won’t believe it’s gluten free, I pinky swear! Crunchy on the outside and fluffy on the inside. Best eaten around the table, laughing with loved ones.
This sourdough focaccia weighs approx 750g
What you will need:
- 295g active GF sourdough starter
- 280g filtered water
- 1.5tsp salt
- 1 tbsp olive oil
Vegan and Gluten Free
No: Wheat, eggs, nuts, soy, sugar, corn, GMO's, gums or instant yeasts.
All ingredients are organic: sorghum flour, tapioca flour, psyllium husk, flaxseed
This little packet is the golden ticket to creating amazing gluten free sourdough bread, focaccia and more.
What you will need:
- Filtered water
- 1 packet of our ‘GF feed my starter’ mix
Vegan and Gluten Free
No: Wheat, eggs, nuts, soy, sugar, corn, GMO's, gums or instant yeasts.
PLEASE ALSO WATCH THE VIDEOS TO THE END BEFORE ACTIVATING.
As sourdough starter is a real living thing, like the seasons, the way it activates and feeds changes especially in different climates. Continue reading for everything you'll need to know about feeding your starter in these cooler months.
Hey there, sourdough superstars! Let's get Oscar’s party started!
- Grab your 1.5L glass or plastic clean jar – we're talking squeaky clean! – and follow the instructions on your little packet of Oscar. Mix him up well with no dry lumps and not too watery.
- Remember, temperature is key here – warmer means faster bubbles (summer is ideal), while chilly temps will slow things down (under 24C). Patience is key!
- The best way to activate Oscar when it is cold under 24C is to put him in a small insulated bag with a hot water bottle. Reheat the hot water bottle every 4hrs with boiling water.
- Do not leave him for more than 12 hrs unfed or he can go mouldy. He must be refed at the 12hr mark.
- 12hrs from the first feed you should see small bubbles along the side of your jar.
- It's feedin' time again! (second feed 12hrs from first feed) Follow the instructions on the packet. Put him in the insulated bag again with the hot water bottle for 10-12 hrs, reheating the hot water bottle again every 4hrs.
- 10-12 hrs later - He will be bubbly and smelling sweet and yeasty – that's when you know he’s alive and kickin'!
- A good indicator is bubbles on the side of the jar and when you drag a fork through the top of the mixture it is bubbly, mousse like and active. It might not necessarily have doubled in size but, you will notice a huge change in the texture and activity in the starter.
- GOOD IDEA: If you are nervous because this is your first time owning a starter, you can choose to activate half the packet (10g) and halve all of the measurements on the instructions. Keep the other half of dehydrated Oscar as back up.
Cold Snap Conundrum:
- Choose a few warm days coming up in your area to activate him for his best chance of coming alive.
- Use tepid water with every feed.
- I find the hot water bottle and insulated bag method above works the best and is easy. But here's a few other ideas below:
- Pop him in the oven on the hot water bottle. On bottom shelf place a bowl of boiling water to try and keep that 24-25C temp he loves. Reheat every 4hrs.
- If you have a seedling mat or reptile mat that will work well set at 24-25C.
- A dehydrator is good too. Just don’t crank it up over 25C. We are going for fermentation not incineration! 24-25C is best.
- If you have a yoghurt maker you can wake him up in that with the right temp setting.
Remember, maintaining your starter is like nurturing a tiny, delicious ecosystem. The more he is fed and used the more robust Oscar becomes. Give him regular feeds to strengthen him up.
Let's dive into some sourdough savvy, shall we?
Maintenance Magic: Treat your starter like the King he is with regular feeds. Ideally feed him every 7-10 days to keep him happy and healthy! Gluten free starters can be are a bit more fragile that a wheat starter and you want to avoid mould growing with the regular feeds.
Mould: If mould rears its ugly head, it might be time to bid Oscar adieu and start fresh. Do not leave him unfed for more than 12 hrs or he can go mouldy.
H2-Oh Yeah: Filtered water is the name of the game here. The chlorine and fluoride in tap water can really P him off and he won’t perform.
So there you have it, gluten-free pals and gals! Get ready to rock your sourdough world with these tips, tricks, and a whole lotta love. Let's bake some magic together!
Please watch complete video
STARTER BUNDLE
1x Starter
1x Feed my Starter
Behold everything you need to become a superstar GF sourdough baker.
INCLUDED IN THIS KIT:
- 'Oscar' GF starter 20g (Dehydrated)
- GF Feed My Starter Mix 500g
- GF Sourdough Bread Mix 315g (end weight when baked approx 850g)
- GF Sourdough Focaccia Mix 277g (end weight when baked approx 840g)
Ingredients: Brown rice flour, buckwheat flour, sorghum flour, tapioca flour, potato starch, flaxseed, psyllium husk, fermented brown rice flour and water as the starter.
2x 200g
A great tasting gluten-free gnocchi, made in Italy to a recipe that includes potato, corn and rice. Sabato gluten-free gnocchi has excellent texture and is super-convenient to cook - just a few minutes in boiling water.
Ingredients
Rehydrated potatoes 70% (water, potato flakes), rice flour, corn flour, potato starch, salt, lactic acid, potassium sorbate, natural flavourings.
Suitable for vegans and vegetarians.
No artificial colours or flavours. No added sugar.
Shipping info
**Free Shipping on orders over $140 - excludes Rural, Great Barrier, Waiheke Island and Chatham Islands.
**Free Shipping on orders over $140 - excludes Rural, Great Barrier, Waiheke Island and Chatham Islands.