A noble fruit to be protected (Ceratonia Siliqua - Carob)

Not to be confused with carob seed flour, carob pulp flour and the idea of ​​developing a dried pasta that contains it, was born from the intention of  the manufacturer of "Carruba!", a company born in the Italian National Park of Cilento and Vallo di Diano (territory of origin of the famous "Mediterranean Diet" by Ancel Keys), to devote itself to foment the knowledge of the healthy virtues of carob pulp flour and to safeguard and rediscover this historic and very important fruit and its plant, native and indigenous to Mediterranean area, with our product line "Carruba!".

Rediscovery of trade in the Mediterranean 

Exchanging news of gastronomic travels in the Mediterranean area, it is noted how the pulp of this fruit is held in high regard in the diets of the populations of the Eastern Mediterranean countries, namely Turkey, Cyprus, Greece and Lebanon among others, where the pulp of carob is used since centuries for some traditional local products (carob seeds, on the other hand, as flour, are already widely used in industry worldwide, where carob seed flour is a primary thickening ingredient in ice cream, soft drinks, etc., but this flour does not have the same nutrients that make carob pulp and its flour a " superfood " for our well-being).

Research, dedication, continuity, results

In some of these areas, it is therefore known that small local artisans had already tried to use carob pulp flour in non-confectionery processes (carob pulp flour, also recalling its similarity to cocoa as color and flavor, it is already known to the macrobiotic public as an ingredient in homemade desserts and drinks).

Therefore, fresh (not dried) pasta is part of these "non-confectionery" artisanal preparations, but obtaining a dried pasta at the height of the most exigent palates for pasta is another matter entirely. For our "Carruba!" Pasta, it was much more complex to obtain the ideal proportions and elaborations to mix this flour with that of durum wheat (or wheat substitutes in our gluten-free line), in order to finally be able to offer the public, after hundreds of tests and a final patenting phase, an organic, bronze-drawn first-class dried pasta with carob pulp flour, which would be perfectly at the height of the top palates, both in terms of flavor and as a response to cooking, and as a combination with every condiment known for pasta recipes.