Located at the very heart of the Alps, the Chiavenna Pastificio has always been identified as a point of reference in the vast panorama of food tradition and innovation. Founded in 1868, the company is dedicated passionately to pasta production, and significantly for its use of ingredients that combine tradition and health. Rye flour is a perfect example. It’s a

cereal closely linked to Alpine agricultural culture, and offers us the chance to journey into the past, but also recognising a wide range of nutritional benefits. Rye has a fascinating history here in the Alps, playing a significant role in the region’s agriculture. Native to Central Asia, it’s been cultivated over centuries, adapting well to mountainous soils and harsh climes. In many rural communities it was the staple resource for the production of bread and not only. And today its historical and cultural importance in the region is evident in local culinary traditions.

Market leader in the production of Pizzoccheri della Valtellina IGP, the Pastificio di Chiavenna has recently introduced a new recipe for its pasta with rye. Obtained from the extrusion and drying of the dough of durum wheat semolina, rye flour and water, rye pasta has a brown colour, typical of rye-based products, with a smooth and unbroken surface. It cooks in just a few minutes, is versatile and particularly healthy. There are just two ingredients: Italian durum wheat semolina (60%) and rye flour (40%). It’s readily available in three formats: fusilli,

pennette and fidelin (spaghettini). Hence the Pastificio di Chiavenna is flying the flag for a pasta that is a rich source of fibre. Diet-enriching full of healthy grains, rye has enormous health benefits. But it also offers a unique culinary experience. It’s slightly spicy

flavour and soft texture enrich every dish, providing unforgettable sensory pleasures. From traditional Italian recipes to the most creative and innovative dishes, the versatility of rye pasta makes it an indispensable ingredient.