Altograno® represents a new generation of high-protein wholesome ingredients, designed to revolutionise the very concept of pasta. It is a wholesome ingredient with less gluten and fewer carbohydrates, developed to offer more fibre, more plant-based protein and an advanced nutritional profile.

Thanks to our exclusive Lavorazione Circolare®, we recover the most nutritious components of the wheat grain– such as high biological value proteins, lysine and soluble fibres.

Pasta made with Altograno® has been the subject of in-depth research by authoritative scientific institutions.

University of Molise Study: 

• +50% protein compared to traditional pasta: 19g/100g versus 12.3g/100g.
• Tripled fibre compared to traditional pasta: 11.6g/100g versus 3.8g/100g 
• Excellent pasta cooking quality: cooking firmness, consistency, starch release and performance.

University of Bari Study:  

Greater antioxidant activity: features a significantly higher content of total polyphenols 

• Stimulation of Bifidobacterium proliferation, beneficial bacteria for intestinal microbiota balance
• Unchanged digestive tolerability, without bloating or discomfort

Greater satiety: research indicates that fibre-rich foods contribute to better appetite control.

More stable glycaemic response: studies show that similar compositions promote a more balanced glycaemic response.

Healthier intestinal microbiota: data suggests a positive influence on the composition of intestinal bacterial flora.

Improved digestive health: positive effects on overall gastrointestinal wellness highlighted.

Reduced risk of metabolic diseases: scientific literature finds correlations with a lower incidence of metabolic diseases.

Altograno® represents the perfect union of Italian culinary tradition and innovation. 

Altograno® proposes a new standard for the pasta of the future.

This innovation finally makes it possible to reconcile the pleasure of the table with the modern needs of a balanced and functional diet. 

Is Altograno® suitable for a balanced diet? Yes, thanks to its high fibre and protein content.
Is Altograno® pasta whole wheat? No, it is better: it combines the benefits of bran and germ without the heaviness of classic whole wheat flour.

• More protein and fibre, fewer carbohydrates without sacrificing the taste you love;
• Functional pasta for athletes, vegetarians and those seeking wellness;
• Excellent cooking firmness even for professional use;
• Developed with a patented and sustainable process.

L'articolo Altograno® and the future of pasta: nutrition and quality scientifically validated proviene da Altograno.

From 22 to 24 February, Molino Casillo was among the protagonists of Identità Golose Milano 2025, the international congress of haute cuisine that this year celebrated its twentieth anniversary with the theme Future Identities.

Taste the Future. A flour revolution,  An innovative category in the world of wheat products.

 A one-of-a-kind flour: a versatile ingredient with an unprecedented nutritional profile.

Identità Milano 2025: Altograno®, another story

Altograno®: a third choice for bread, pasta, pizza, pastries

Created using the innovative Lavorazione Circolare® method with a 25% lower impact in terms of CO2 equivalent.

Significantly more protein and fibre and fewer carbohydrates compared to whole wheat semolina and flours.

It will reach consumers not only through artisans and retail but above all through major food brands.

It is the beginning of a true revolution.

L'articolo Taste the Future: Molino Casillo and Altograno® at Identità Golose 2025 Milan proviene da Altograno.