Test report No. 23LA13151 dated 03/03/2023
Spaghettoni is an iconic shape of Italian tradition. But in the case of Agrimò, the value lies not only in the form, but in the substance: what we bring to the table is a certified safe and healthy food. The laboratory analysis performed on March 3, 2023, confirmed the complete absence of mycotoxins, among the most feared contaminants in grains.
The parameters monitored include aflatoxins (B1, B2, G1, G2), fumonisins, deoxynivalenol, and ochratoxin A: all were found to be below the limit of quantification and therefore undetectable. This result attests not only to the purity of the product, but also to the quality of the supply chain: from cultivation without synthetic chemicals, to proper grain storage, to the slow stone milling that preserves the grain's original qualities.
Behind this analysis is the Agrimò method: local crops in Salento, careful attention to the climate and soil, and a company mill that works cold and patiently. The pasta is bronze-drawn and slowly dried at less than 40°C, respecting natural drying times. These choices guarantee not only safety, but also a more intense flavor and superior digestibility.
Modern consumers are increasingly attentive to what they eat. The difference between an industrial product and an artisanal one lies not only in texture or flavor, but also in the transparency of the data. Agrimò spaghettoni demonstrate that tradition and science can go hand in hand: tradition preserves peasant and artisanal knowledge, while science certifies the results, offering objective guarantees of quality.
When you choose Agrimò spaghettoni, you choose much more than just pasta. You choose the certainty that what reaches your table comes from a clean, safe, and healthy supply chain. A true luxury measured in the laboratory's numbers and savored in every dish.