the pantry
Faithful as ever to the philosophy: ‘from the seed to the table‘, the Borgodoro organic farm has been carrying on a family-run project since 1987, about 20 hectares entirely dedicated to the cultivation of typical local crops: wine, olive oil and fruit trees. A dedication to work that is reflected in the absolute respect for the land and seasonality and that, in 2020, earned it organic certification.
The greatest care is devoted to the cultivation of the oil: the olives are picked from the tree while still unripe, strictly by hand and immediately pressed; the oil is obtained from a mixture of cultivars such as Frantoio, Leccino and Moraiolo.
Since 2015, the activity of the Borgodoro organic farm has been enriched by a new production: that of pasta, which here means not only research and selection of durum wheat, but also sowing, threshing and, finally, selection of the mill for stone milling and the pasta factory for the production of an exclusively artisanal product. This gives rise to different types of shapes such as: spaghettoni, casarecce, mezze maniche and penne rigate and, for a healthy, balanced diet, even pearl durum wheat, with its rich, natural flavour.
Every day at Borgodoro, work is done to bring to the table the fruits of this land and of organic farming: in addition to oil and pasta, jams and marmalades, red and yellow tomato puree, aromatic herbs, vegetables, pulses such as lentils, white chickpeas and fruit; all rigorously free of preservatives or colouring agents and all united under a single brand name: that of ‘Colledoro‘.
We only use our own stone-ground durum wheat (currently unavailable)
Our formats:
Colledoro durum wheat is sown in our fields in November in rotation with legumes and fodder crops. It is cultivated according to the organic method. Threshing takes place when fully ripe. It has a rich, natural flavour: perfect for a healthy, balanced diet. Preparation and cooking: wash the grains thoroughly in cold water several times. Cook in plenty of water for about 30 minutes on a low heat. No soaking required.
Red and yellow tomato puree Fragrant, intense flavour and unmistakable sugar content
Red tomato puree Fragrant, brightly coloured and intensely flavoured
Lentils
White Chickpeas
Hulled white chickpeas
The chickpeas are sown in our fields between December and January in rotation with cereals and fodder crops. They are cultivated according to the organic method. Harvesting takes place when fully ripe. The chickpeas are dried naturally, to preserve their organoleptic characteristics, and carefully selected before being packaged in a protective atmosphere. Characteristics: small seed size, round shape, easy cooking, intense taste.
Hulled Black Chickpeas
The chickpeas are sown in our fields between December and January in rotation with cereals and fodder crops. They are cultivated according to the organic method. Harvesting takes place when fully ripe. The chickpeas are dried naturally, to preserve their organoleptic characteristics, and carefully selected before being packaged in a protective atmosphere. Characteristics: small seed size, round shape, easy cooking, intense taste. They do not need to be soaked and remain al dente when cooked. Hulled chickpeas are very versatile in the kitchen and are suitable for the preparation of soups, velvety soups or hummus. Ideal for preparing a grain salad or a simple side dish.
Vegetables, fruit, flowers and herbs.
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