Giovanni Carleschi found his pasta-making feet in 2008, after leaving a successful career in sales. He was soon joined by partner Natalia Gruzina, who also escaped corporate life to join Giovanni on a mission to bring top tasting pasta to the London masses. His organic dry pasta is made with British stoneground flour from ancient wheat varieties (Spelt, Emmer and Einkorn).
He uses bronze dies to extrude and slow dry his pasta at a low temperature to ensure great taste, texture, and tenure of cooking, the premium quality pasta is produced following Italian traditional artisan dry pasta production methods.
He focuses not only on quality but sustainability as well by powering their production with green energy only, packaging his pasta in plastic-free bags (certified by APP) suitable for home and industrial composting and marine biodegradability, and supporting the zero waste movement by producing wholegrain pasta and directly supplying bulk shops across the UK.
The einkorn Gigli Rigati are made with stoneground wholegrain einkorn so that none of the amazing nutritional and health benefits of this grain are lost in the milling process. Not to degenerate any of the vitamins he produces and dries his pasta at low temperatures. The same bouquet he enjoys when mixing einkorn flour with water he recognises in the finished dry pasta as a sign that nothing is lost in their artisan process. Einkorn tastes of honey, honeycomb, chamomile, vanilla, cinnamon, and white chocolate.