Po Valley Foods imports Pastificio di Chiavenna products from the Valtellina

Dec. 12, 2014 - PRLog -- Po Valley Foods' natural gourmet selections expand to include Carlo Moro's Pastificio di Chiavenna hard-to-find specialities from the Valtellina.

Carlo Moro’s Pastificio di Chiavenna (since 1868) produces nutritious indigenous “grano Saraceno” buckwheat flour. Moro’s buckwheat flour is produced exclusively in the Chiavenna and Valtellina Valleys for use in pasta products or in addition to corn flour to produce gluten-free Polenta for Taragna, a traditional recipe of the area. Low temperature drying of the pasta for long periods (5-24 hours) maintains the buckwheat’s original nutritional values. Buckwheat is rich in iron, vitamins B and E, and magnesium; high in fiber and amino acids and has protein values similar to that of meat and soy. Moro’s pasta made from buckwheat has less carbohydrates and more fiber than regular pasta.

It was Carlo Moro who gave life to the pasta factory on the river Mera, where the waters powered the grinding machines. Today, the original location is an industrial museum and their new, state-of-the-art factory, using 100 percent green energy, resides at the main gates of Chiavenna, 10 km from Switzerland, on the road towards St. Moritz.