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Granoro lines

The quality of our products is the result of passion, care and meticulous attention that distinguishes each phase of production. Same goodness with different shapes. Discover our lines.

The Granoro “I Classici”

The Italian culinary tradition.
Pasta Granoro: pacco di spaghetti e pacco pennonisu fondo grigio con luce naturale

The Granoro “I Classici” pasta line features many typical shapes from the Italian culinary tradition, suitable for numerous preparations and cooking methods.

Thanks to the careful selection of durum wheat semolina and the meticulous production process, the pasta in the Granoro “I Classici” Line retains its intense yellow colour and the typical aroma of ripe durum wheat.

Porous to retain sauces and with a high cooking yield, Granoro Classic pasta is elastic and firm after cooking and binds with any type of sauce. The careful study of each drawplate guarantees uniform cooking for each shape, so the pasta is always al dente, full-bodied and firm even several hours after cooking.

16 - Capellini

26 - Penne rigate

32 - Spirali

  1. Right thickness

2. Uniform
cooking

3. Produced
with selected
semolina

  1. Excellent firmness

Discover the entire Granoro “I Classici” line

Tre confezioni di pasta biologica Granoro: penne rigate di grano duro, fusilli integrali e fusilli Cuore Mio Bio

Granoro Bio

Good and healthy pasta.

For Granoro, the culture of healthy eating has always been a value to be respected. The company’s efforts in seeking new production technologies have never lost sight of the cardinal principle of all company production: offering consumers quality products for a healthy diet.

For this reason, Granoro has supported initiatives and partnerships with associations, schools and research institutes oriented towards health and proper nutrition. From here, it has undertaken the organic path “BioGranoro”, with a line of totally organic products.

Find out more

Bio Line

Wholemeal Bio line

Cuoremio Bio line

Olio Extra Vergine di Oliva Bio

Tomato pulp Bio Line

Discover the entire Bio Granoro line

The “Oven Specials”

Thin, ridged and porous dough.

The Semolina and Egg Lasagna made with Fresh Italian Eggs, the Lasagna with Italian Spinach and the Cannelloni are all made with carefully selected, high-quality durum wheat semolina.

Their dough is thin, ridged and porous, perfect for absorbing condiments.

The Lasagna, made of Semolina, Spinach and Egg and the Cannelloni do not need pre-cooking and are to be seasoned and baked raw. Our advice is to enjoy them baked, seasoned with the classic Bolognese ragù and lots of parmesan, or with sauces based on vegetables and cheeses and béchamel.

Find out more

Egg lasagna

Lasagne con spinaci

Lasagne made of only semolina

Semolina cannelloni

Discover the entire Granoro Oven Specials line

Granoro Gluten Free

The freedom of taste.
Confezioni di pasta Granoro Gluten Free con farina di quinoa: caserecce, ditalini e spaghetti

Granoro Gluten Free pasta is produced with a blend studied by Granoro based on corn flour, rice flour and quinoa flour (3%), rich in proteins that are scarcely present in corn and rice flours.

A balanced recipe to obtain a product with a colour, flavour and consistency very similar to conventional pasta so as not to give up the pleasure of good, tasty pasta.

Caserecce

Fusilli

Lasagne

Discover all the Granoro Gluten free products

Gnocchi e chicche di patate fresche Granoro

Granoro gnocchi and chicche

Prepared with fresh Italian potatoes

Granoro Gnocchi and Chicche are made with steamed fresh Italian potatoes, kneaded hot with durum wheat semolina grown in Italy..

They are produced with handcrafted care, so that they are soft, consistent and appetising just like homemade products.

The flavour is delicate and the aroma is typical of fresh potatoes.

Fresh Potato Chicche

Fresh Potato Gnocchi

Granoro Condiments

Our Hot Pepper Cream

A pleasant spicy note.

The Hot Pepper Cream is produced using only 100% Italian hot peppers, harvested during the months of August and September, reduced to a cream and preserved in Extra Virgin Olive Oil. It is a natural product that does not contain preservatives or food colourings. It is excellent for giving a pleasant spicy note to sauces and condiments, to be used with boiled or grilled meats or for the preparation of aperitif crostini.

Find out more
Discover our Hot Pepper Cream

Granoro Ready-to-Use Sauces

For your ideal first course.

Made with 100% Italian-grown tomatoes and fresh, selected and genuine ingredients, without preservatives and seasoned with Extra Virgin Olive Oil, Granoro Ready-to-Use Sauces are the solution for those who have little time to dedicate to cooking, but do not want to give up a tasty first course seasoned with good, healthy and genuine sauces, just like those made at home.

The tomatoes and vegetables they are prepared with are selected and processed fresh and are all made according to the typical recipes of Italian regional culinary traditions.

They do not contain preservatives or acidity regulators and are seasoned only with Extra Virgin Olive Oil, which enhances their aroma and taste.

Porcini Mushroom Sauce

Bolognese Sauce

Neapolitan Sauce

Discover all the Granoro Ready-to-Use Sauces

Selezione di legumi Granoro in barattolo e lattina: fagioli borlotti, fagioli cannellini, ceci, piselli extra fini e lenticchie, disposti su fondo neutro con luce naturale

Granoro Ready-to-use Legumes: cooked naturally, in glass and in tins.

The goodness and naturalness of legumes ready for use

Granoro boiled legumes in GLASS containers are selected for flavour, uniformity of colour, size and the right degree of ripeness. They are all processed fresh, cooked naturally and preserved in the so-called “preservation liquid”, consisting of a solution of water and salt that makes it possible to preserve them for long periods in an absolutely natural way.

Granoro boiled legumes in TIN containers are selected for flavour, uniformity of colour and size. They are cooked naturally and preserved in the so-called “preservation liquid”, consisting of a solution of water and salt that makes it possible to preserve them for long periods in an absolutely natural way.

To enjoy Granoro Legumes, simply drain them and season them to your taste, because they are ready to use. They are excellent as a first course alone or with pasta, as a side dish, cold to prepare fresh and tasty salads or sautéed in a pan..

Extra Fine Peas 360 gr

Cannellini beans 360 gr

Borlotti beans 360gr

Lentils 400 gr

Extra fine peas 400 gr

Chickpeas 400 gr

Discover all the Granoro legumes

Granoro Flours and Semolina

A dough that is a success
Tre confezioni di farine Granoro: semola rimacinata, farina ai multicereali e farina integrale.

Granoro offers a wide range of flours, with different technological and rheological characteristics and qualities, depending on the type of processing or preparation you intend to use: creams, bread, pizza, baked goods, sweet and savory, and fresh pasta.

Find out more

Reground semolina

“Extra” Semolina

Multigrain

Discover all the Granoro flours

Granoro CousCous

Perfect for first courses and salads

Granoro CousCous is made from high-quality durum wheat semolina
It has an intense colour and irregular grains, just like handmade couscous, and has a ‘medium’ grain size, smaller than those commonly found on the market. Granoro Couscous is produced using a long, gentle manufacturing process, which gives it a low moisture content. This characteristic helps it to keep for longer. Although it has a finer grain size than that produced by other manufacturers, due to the production method used and its low moisture content, Granoro couscous is highly hygroscopic; consequently, during cooking or rehydration, it absorbs a great deal of water (or milk or stock) and yields a high volume, as it triples in size.

It is ready in just 5 minutes, because, as it is pre-cooked, it simply needs to be rehydrated by adding hot liquids such as water, milk, meat stock or vegetable stock.

Find out more
Find out all about our CousCous
Confezioni di pangrattato Granoro da 1000 g e 250 g della linea Il Cestino delle Delizie

The Basket of Delights

Bread crumbs in 250g and 1kg packages

Granoro Bread crumbs are special for their fragrance and grain size.

They are obtained by crumbling and toasting selected bread, specifically produced for this use and not from discarded or leftover bread.

Granoro Bread crumbs, thanks to the particular grain size we have studied, is an ideal product for breading meats, for gratinating baked pasta, as an ingredient for meatloaves and fillings and for crispy, golden fried foods.

Bread crumbs 1 kg

Bread crumbs 250 g

Find out more

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Donna seduta a gambe incrociate su un prato, in posizione di meditazione, in un parco autunnale

Our Organic Line

The Granoro Organic Line is produced using 100% durum wheat semolina grown in Italy in accordance with Italian organic farming methods, a production method defined and regulated at EU level by Regulation (EC) No 834/07, which became national law through Ministerial Decree No 18354 of 27 November 2001.

The durum wheat varieties selected by Granoro are Grecale, Iride, Simeto and Sargolla.

ICEA certification guarantees that all the raw materials used are grown using farming methods that do not involve the use of either chemicals or pesticides, respecting health, nature and the environment, and guarantees control over the entire supply chain, from cultivation in the fields right through to monitoring the production process at our Granoro pasta factory.

Granoro Organic Pasta has a bright golden colour and a firm, elastic gluten structure, which gives it a firm yet springy texture (i.e. ‘al dente’) when chewed.

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Lasagna con ripieno di verdure e formaggio fuso, servita su un piatto bianco con decorazione di insalata.

A bit of history

Boiling dough made from water and flour dates back to the Middle Ages.

Lasagne is one of the best-known pasta varieties, dating back to the 13th century.

In the 14th century, lasagne sheets were made from water and soft wheat flour, which is why their texture, once cooked, was soft rather than tough. Toughness is a characteristic typical of durum wheat semolina, not of soft wheat flour.

During the Renaissance, eggs were added to the dough, replacing some or all of the water to give it greater elasticity and consistency.

With the rise in popularity of durum wheat, durum wheat semolina replaced soft wheat flour.

As well as being served as a ‘first course’, lasagne was also served as an accompaniment to boiled duck and capons, ushering in a distinctly Italian trend for pairing pasta with meat dishes, which survived in our country until the end of the nineteenth century and is still practised north of the Alps.

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Crema di peperoncino Granoro spalmata su fette di pane, con vasetto di condimento in evidenza e peperoncini freschi sullo sfondo, in un’atmosfera calda e casalinga.

Granoro’s Hot Pepper Cream is made exclusively from fresh red hot peppers, chopped and processed while still fresh, in extra virgin olive oil, and is naturally stabilised using only the sterilisation process.

SERVING SUGGESTIONS

Granoro’s Hot Pepper Cream is recommended for making appetising aperitif crostini and canapés, and for seasoning hard-boiled eggs and boiled potatoes.

Once heated in a frying pan over the hob, it is ideal for grilled meat or fish, and with boiled meat.

Added to Granoro ready-made sauces, tomato sauces or classic Meat Sauce, it is ideal for seasonings all types of pasta, adding a pleasant hint of spiciness.

CloseMenu
Farina di semola su un piano da lavoro con mattarello e spighe di grano in primo piano.

Granoro flours and semolina

Granoro has the ideal flour for every recipe in its catalogue

Granoro selects the finest varieties of soft wheat grown in Italy and across Europe for its flours.

The classification of flours.

The codes 00 – 0 – 1 – 2 indicate the degree of refinement of the flours (based on sieving).

Type 00 is the finest and whitest; Types 0 and 1 are of an intermediate degree of refinement, containing more bran than Type 00; and Type 2 flour is the coarsest and darkest. As the flour type increases from Type 0 to Type 2, the amount of bran present in the flour increases.

Interesting facts

What is the W value of flour?

It is the parameter that determines its strength and elasticity; it is often referred to as the ‘bread-making factor’ and refers to its ability to absorb water during mixing and to retain carbon dioxide while rising.

The higher the W value, the higher the gluten content of the flour.

Type 00 Flour

Made from high-quality soft wheat, Granoro 00 Flour is characterised by its uniform white colour, the absence of bran particles and an excellent protein content. Thanks to its rheological properties, it is ideal for making desserts, savoury tarts, custards and béchamel sauce, as well as for doughs that require balanced rising.

W value: between 180 and 200.

Type 0 Flour for Pizzas

Characterised by a lower degree of refinement than 00 flour and a higher proportion of bran from the outermost part of the grain, Granoro’s 0 Pizza Flour is ideal for making pizzas, focaccia and all doughs that require a medium to long rising time.

W value: 250

Type 00 Flour for Cakes and Desserts

Granoro 00 Flour for Baking Cakes and Desserts has well-balanced characteristics that produce a gluten-carbohydrate network suitable for creating a balanced consistency in doughs. Ideal for shortcrust pastry, tarts, cream puffs, cakes and small pastries, as well as for all doughs that do not require a long rising time.

W value: 170

Manitoba Type 0 Flour

Granoro Manitoba Type 0 Flour is made from a selection of the finest soft wheat varieties grown in North America. It has a high protein content and absorbing capacity, characteristics that make it ideal for making croissants, brioches, babà, cream puffs, panettone and pandoro. Its high gluten content makes it suitable for strengthening other flours and for use in doughs for bread, pizzas, focaccia and cakes, as well as in all doughs requiring long or double leavening.

W value: between 280 and 300.

Type 1 Flour

Granoro Type 1 Flour is a highly versatile product and, thanks to the blend of grains it is made from, it is suitable for all kinds of uses. Compared to 00 flour, it has a higher water absorption rate. The bran and its fibre content give the baked goods their characteristic amber colour and unique flavour. It is ideal for all recipes, particularly bread, pizza and cakes.

Multigrain Mix

Granoro’s Multigrain Mix with Natural Sourdough Starter is a balanced blend of type 0 soft wheat flour, cereals, sunflower and sesame seeds, oat flour, barley flour, wheat and oat flakes. Ready to use thanks to the inclusion of natural sourdough starter, it is ideal for making bread, breadsticks, crackers, taralli and other baked goods. As well as providing a significant amount and variety of natural fibre, it gives recipes an intense aroma and a rustic flavour.

Wholemeal Flour

Granoro Wholemeal Flour is naturally rich in fibre (10 g of fibre per 100 g of product) as it is produced by milling the whole soft wheat grain. It is a versatile flour and can be used in all recipes, either on its own or mixed with other Granoro flours. It is particularly recommended for bread, pizzas and wholemeal products. It gives baked goods the aroma, colour and flavour typical of wholemeal flour.

Extra Durum Wheat Semolina

Made from high-quality durum wheat, Granoro Extra Durum Wheat Semolina has a calibrated particle size to ensure good water absorption. Its high protein content gives the dough elasticity and lends the finished products the intense yellow colour typical of durum wheat. Easy to work with, it is ideal for fresh homemade pasta, gnocchi alla romana and semolina.

Re-milled Semolina

Made from high-quality durum wheat, Granoro Re-milled Semolina is produced from high-quality durum wheat semolina and is characterised by a finer grain size than Extra Semolina and a high water absorption capacity.

It contains carotenoids (nutritionally valuable antioxidants) which give it its characteristic amber-yellow colour. Easy to knead, it can be used on its own to make fresh egg pasta and pasta made exclusively from semolina, or mixed with 00 flour to make bread, pizzas and focaccia. When used for breadcrumb coatings, it makes fried foods crispy and golden.

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Product characteristics and organoleptic properties of Granoro couscous

– Its ‘hygroscopic’ absorption is greater than 2.7, so when ‘cooked’ it absorbs enough liquid to increase its initial volume by almost three times. By law, the minimum absorption must be 2.2;

– so 100 g of uncooked couscous yields approximately 300 g once it is cooked;

– Granoro couscous has the intense aroma that is typical of durum wheat

– It is made from 100% Italian wheat, has a deep colour and a protein content of 13.50%;

– Granoro couscous grains are uniform, yet at the same time irregular, just like handmade couscous;

– it has a quick setting time of 5–7 minutes;

– it has a shelf life of 3 years if stored in a cool, dry place;

– it can be kept in the fridge, even once it has been seasoned, for several days and reheated in a double boiler before serving.

Interesting facts

Couscous can be considered the first ‘ready meal’ in history, given how little time it takes to prepare.

Generally speaking, when we talk about couscous, we tend to think of Middle Eastern dishes that are a world away from the Italian culinary tradition. However, there are couscous dishes that are entirely Italian, including: couscous with peas and ham, couscous with fresh, lightly blanched broad beans and Senese Pecorino, couscous with Bolognese sauce and Parmesan, as well as the famous couscous with fish in the Trapani style and that in the Livorno style as well, known as ‘Caciucco’.

Serving Suggestions

Couscous can be kept in the fridge for several days, even once it has been seasoned. When you’re ready to serve it again, simply reheat it in a double boiler.

CloseMenu
Donna seduta a gambe incrociate su un prato, in posizione di meditazione, in un parco autunnale

Our Organic Line

The Granoro Organic Line is produced using 100% durum wheat semolina grown in Italy in accordance with Italian organic farming methods, a production method defined and regulated at EU level by Regulation (EC) No 834/07, which became national law through Ministerial Decree No 18354 of 27 November 2001.

The durum wheat varieties selected by Granoro are Grecale, Iride, Simeto and Sargolla.

ICEA certification guarantees that all the raw materials used are grown using farming methods that do not involve the use of either chemicals or pesticides, respecting health, nature and the environment, and guarantees control over the entire supply chain, from cultivation in the fields right through to monitoring the production process at our Granoro pasta factory.

Granoro Organic Pasta has a bright golden colour and a firm, elastic gluten structure, which gives it a firm yet springy texture (i.e. ‘al dente’) when chewed.

CloseMenu
Lasagna con ripieno di verdure e formaggio fuso, servita su un piatto bianco con decorazione di insalata.

A bit of history

Boiling dough made from water and flour dates back to the Middle Ages.

Lasagne is one of the best-known pasta varieties, dating back to the 13th century.

In the 14th century, lasagne sheets were made from water and soft wheat flour, which is why their texture, once cooked, was soft rather than tough. Toughness is a characteristic typical of durum wheat semolina, not of soft wheat flour.

During the Renaissance, eggs were added to the dough, replacing some or all of the water to give it greater elasticity and consistency.

With the rise in popularity of durum wheat, durum wheat semolina replaced soft wheat flour.

As well as being served as a ‘first course’, lasagne was also served as an accompaniment to boiled duck and capons, ushering in a distinctly Italian trend for pairing pasta with meat dishes, which survived in our country until the end of the nineteenth century and is still practised north of the Alps.

CloseMenu
Crema di peperoncino Granoro spalmata su fette di pane, con vasetto di condimento in evidenza e peperoncini freschi sullo sfondo, in un’atmosfera calda e casalinga.

Granoro’s Hot Pepper Cream is made exclusively from fresh red hot peppers, chopped and processed while still fresh, in extra virgin olive oil, and is naturally stabilised using only the sterilisation process.

SERVING SUGGESTIONS

Granoro’s Hot Pepper Cream is recommended for making appetising aperitif crostini and canapés, and for seasoning hard-boiled eggs and boiled potatoes.

Once heated in a frying pan over the hob, it is ideal for grilled meat or fish, and with boiled meat.

Added to Granoro ready-made sauces, tomato sauces or classic Meat Sauce, it is ideal for seasonings all types of pasta, adding a pleasant hint of spiciness.

CloseMenu
Farina di semola su un piano da lavoro con mattarello e spighe di grano in primo piano.

Granoro flours and semolina

Granoro has the ideal flour for every recipe in its catalogue

Granoro selects the finest varieties of soft wheat grown in Italy and across Europe for its flours.

The classification of flours.

The codes 00 – 0 – 1 – 2 indicate the degree of refinement of the flours (based on sieving).

Type 00 is the finest and whitest; Types 0 and 1 are of an intermediate degree of refinement, containing more bran than Type 00; and Type 2 flour is the coarsest and darkest. As the flour type increases from Type 0 to Type 2, the amount of bran present in the flour increases.

Interesting facts

What is the W value of flour?

It is the parameter that determines its strength and elasticity; it is often referred to as the ‘bread-making factor’ and refers to its ability to absorb water during mixing and to retain carbon dioxide while rising.

The higher the W value, the higher the gluten content of the flour.

Type 00 Flour

Made from high-quality soft wheat, Granoro 00 Flour is characterised by its uniform white colour, the absence of bran particles and an excellent protein content. Thanks to its rheological properties, it is ideal for making desserts, savoury tarts, custards and béchamel sauce, as well as for doughs that require balanced rising.

W value: between 180 and 200.

Type 0 Flour for Pizzas

Characterised by a lower degree of refinement than 00 flour and a higher proportion of bran from the outermost part of the grain, Granoro’s 0 Pizza Flour is ideal for making pizzas, focaccia and all doughs that require a medium to long rising time.

W value: 250

Type 00 Flour for Cakes and Desserts

Granoro 00 Flour for Baking Cakes and Desserts has well-balanced characteristics that produce a gluten-carbohydrate network suitable for creating a balanced consistency in doughs. Ideal for shortcrust pastry, tarts, cream puffs, cakes and small pastries, as well as for all doughs that do not require a long rising time.

W value: 170

Manitoba Type 0 Flour

Granoro Manitoba Type 0 Flour is made from a selection of the finest soft wheat varieties grown in North America. It has a high protein content and absorbing capacity, characteristics that make it ideal for making croissants, brioches, babà, cream puffs, panettone and pandoro. Its high gluten content makes it suitable for strengthening other flours and for use in doughs for bread, pizzas, focaccia and cakes, as well as in all doughs requiring long or double leavening.

W value: between 280 and 300.

Type 1 Flour

Granoro Type 1 Flour is a highly versatile product and, thanks to the blend of grains it is made from, it is suitable for all kinds of uses. Compared to 00 flour, it has a higher water absorption rate. The bran and its fibre content give the baked goods their characteristic amber colour and unique flavour. It is ideal for all recipes, particularly bread, pizza and cakes.

Multigrain Mix

Granoro’s Multigrain Mix with Natural Sourdough Starter is a balanced blend of type 0 soft wheat flour, cereals, sunflower and sesame seeds, oat flour, barley flour, wheat and oat flakes. Ready to use thanks to the inclusion of natural sourdough starter, it is ideal for making bread, breadsticks, crackers, taralli and other baked goods. As well as providing a significant amount and variety of natural fibre, it gives recipes an intense aroma and a rustic flavour.

Wholemeal Flour

Granoro Wholemeal Flour is naturally rich in fibre (10 g of fibre per 100 g of product) as it is produced by milling the whole soft wheat grain. It is a versatile flour and can be used in all recipes, either on its own or mixed with other Granoro flours. It is particularly recommended for bread, pizzas and wholemeal products. It gives baked goods the aroma, colour and flavour typical of wholemeal flour.

Extra Durum Wheat Semolina

Made from high-quality durum wheat, Granoro Extra Durum Wheat Semolina has a calibrated particle size to ensure good water absorption. Its high protein content gives the dough elasticity and lends the finished products the intense yellow colour typical of durum wheat. Easy to work with, it is ideal for fresh homemade pasta, gnocchi alla romana and semolina.

Re-milled Semolina

Made from high-quality durum wheat, Granoro Re-milled Semolina is produced from high-quality durum wheat semolina and is characterised by a finer grain size than Extra Semolina and a high water absorption capacity.

It contains carotenoids (nutritionally valuable antioxidants) which give it its characteristic amber-yellow colour. Easy to knead, it can be used on its own to make fresh egg pasta and pasta made exclusively from semolina, or mixed with 00 flour to make bread, pizzas and focaccia. When used for breadcrumb coatings, it makes fried foods crispy and golden.

CloseMenu

Product characteristics and organoleptic properties of Granoro couscous

– Its ‘hygroscopic’ absorption is greater than 2.7, so when ‘cooked’ it absorbs enough liquid to increase its initial volume by almost three times. By law, the minimum absorption must be 2.2;

– so 100 g of uncooked couscous yields approximately 300 g once it is cooked;

– Granoro couscous has the intense aroma that is typical of durum wheat

– It is made from 100% Italian wheat, has a deep colour and a protein content of 13.50%;

– Granoro couscous grains are uniform, yet at the same time irregular, just like handmade couscous;

– it has a quick setting time of 5–7 minutes;

– it has a shelf life of 3 years if stored in a cool, dry place;

– it can be kept in the fridge, even once it has been seasoned, for several days and reheated in a double boiler before serving.

Interesting facts

Couscous can be considered the first ‘ready meal’ in history, given how little time it takes to prepare.

Generally speaking, when we talk about couscous, we tend to think of Middle Eastern dishes that are a world away from the Italian culinary tradition. However, there are couscous dishes that are entirely Italian, including: couscous with peas and ham, couscous with fresh, lightly blanched broad beans and Senese Pecorino, couscous with Bolognese sauce and Parmesan, as well as the famous couscous with fish in the Trapani style and that in the Livorno style as well, known as ‘Caciucco’.

Serving Suggestions

Couscous can be kept in the fridge for several days, even once it has been seasoned. When you’re ready to serve it again, simply reheat it in a double boiler.

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Primo piano di semi di quinoa

Do you know why quinoa is good for your health?

  • it is extremely nutritious
  • it provides a significant protein intake (between 12 and 18 per cent)
  • it contains omega-6 and omega-3 fatty acids
  • it is rich in vitamins: vitamin B2, folic acid and vitamin B1
  • it is an excellent source of vitamin E
  • it is rich in magnesium, phosphorus and potassium, as well as calcium and iron
  • it is a good source of antioxidants
  • it contains flavonoids

It belongs to the Chenopodiaceae family (the same as beets) and is therefore considered a pseudo-cereal.
It is known as ‘the supergrain of the Incas’ because of its exceptional qualities (so much so that the FAO, the United Nations Food and Agriculture Organisation, has recognised its crucial role in achieving global food security).

The calorie content comes mainly from complex carbohydrates.

Attilio Mastromauro, fondatore di Granoro, ritratto sorridente in bianco e nero con in sottofondo lo slogan dedicato alla Festa del Papà
Attilio Mastromauro, fondatore di Granoro, ritratto sorridente in bianco e nero con in sottofondo lo slogan dedicato alla Festa del Papà
Promozione Granoro per la Giornata internazionale della Donna: confezioni di pasta Dedicato con fiori di mimosa e tovaglia in cotone in omaggio per acquisti online superiori a 20 euro
Promozione Granoro per la Giornata internazionale della Donna: confezioni di pasta Dedicato con fiori di mimosa e tovaglia in cotone in omaggio per acquisti online superiori a 20 euro
Promozione Granoro per il Cyber Monday: confezioni di pasta con sfondo nero e scritta evidenziata in blu con offerte speciali
Promozione Granoro per il Cyber Monday: confezioni di pasta con sfondo nero e scritta evidenziata in blu con offerte speciali
Promozione Granoro per il black friday
Promozione Granoro per il black friday
Banner promozionale Granoro: acquista pasta Dedicato e partecipa al concorso per vincere 100 gift card da 20 euro con Despar, Interspar, Eurospar e 150 gift card da 25 euro con Dok, Famila, A&O, Sisa. In palio anche 1 iPhone 15 come estrazione finale
Banner promozionale Granoro: acquista pasta Dedicato e partecipa al concorso per vincere 100 gift card da 20 euro con Despar, Interspar, Eurospar e 150 gift card da 25 euro con Dok, Famila, A&O, Sisa. In palio anche 1 iPhone 15 come estrazione finale
Promo Granoro "Due Minuti" su sfondo arancione. Testo centrale: "Ordinali ora su shop.granoro.it con spese di spedizione gratuite dal 18 al 22 settembre. Bastano Granoro Due Minuti". In basso, una nota: "La promo è valida con l'acquisto di minimo 3 pacchi di Due Minuti. Le spedizioni sono gratuite solo per l’Italia
Promo Granoro "Due Minuti" su sfondo arancione. Testo centrale: "Ordinali ora su shop.granoro.it con spese di spedizione gratuite dal 18 al 22 settembre. Bastano Granoro Due Minuti". In basso, una nota: "La promo è valida con l'acquisto di minimo 3 pacchi di Due Minuti. Le spedizioni sono gratuite solo per l’Italia
Promozione Granoro: Spaghetti all’Assassina con spese di spedizione gratuite dal 19 luglio al 31 agosto
Promozione Granoro: Spaghetti all’Assassina con spese di spedizione gratuite dal 19 luglio al 31 agosto
Invito Granoro per il Cibus 2024, padiglione 05 stand M 016
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