Pasta Orobio: healhty pasta free of mycotoxins

The story behind Pasta Orobio

The company Fior di Campo was founded in 2013 with the specific aim of producing high quality, healthy pasta made with the best raw materials and with respect for Italian tradition. After years of study and research into the best native cereals, Fior di Campo was able to create a unique product that is ethical, sustainable and suitable for everyone: Pasta Orobio, the only pasta without mycotoxins.

Mycotoxins are poisonous substances produced by certain fungi, including during the growth of grain in the field, and unintentionally end up in our food, such as flour, bread and pasta. Recent studies have linked conditions such as intolerances and gluten sensitivity to the presence of mycotoxins in cereals.

Why buy Pasta Orobio?

✔ Pasta free of mycotoxins
✔ Rich wheat flavour with a rough surface, which makes the sauce adhere better to it
✔ Made from 100% durum wheat from southern Italy (Puglia and Basilicata)
✔ A controlled and certified quality thanks to strict checks from cultivation to production.
✔ An excellent quality product that retains its traditional flavour and quality and is guaranteed to be healthy.
✔ Organic and 100% natural, without GMOs

Why buy mycotoxin free pasta...

Mycotoxin free pasta: healthy pasta for gluten intolerance or celiac disease?

Pasta is a staple on the menu for many people. However, pasta is increasingly seen as a culprit and a possible cause of intolerances, gluten sensitivity and celiac disease. Recent studies have linked these conditions to the presence of mycotoxins in cereals.

Mycotoxins are toxic substances produced by moulds that under certain conditions affect the grain during the ripening phase in the field, or after harvest when stored in the barn. After that, they unintentionally end up in our food.

Mycotoxins are highly toxic to humans and are not eliminated by cooking. That is why the European Community has set maximum levels for the different types of mycotoxins that can be tolerated in food: 750 ppb (particles per billion) for adults, 200 ppb for children.

Pasta Orobio is the first pasta free of mycotoxins and is therefore recommended for people who are "sensitive" to foods containing cereals. Before the OROBIO pasta reached consumers, it was "tested" by volunteers who were sensitive to products containing cereals, and the disturbances caused by other pasta did not appear.

From native organic cereals to Italian pasta free of mycotoxins

There are a number of factors that are decisive for the development of moulds that produce mycotoxins:

Unfavourable climatic conditions such as low irradiation, low temperatures and too high humidity,
accompanied by abundant fertilisation, lack of use of indigenous varieties and intensive cultivation methods.

For this reason, studies show a greater presence of mycotoxins in cereals from abroad and from areas of central northern Italy. In southern Italy, mycotoxins are almost absent from crops thanks to the presence of the sun and the dry climate which prevent their development.

Pasta Orobio is made from 100% Italian durum wheat, grown in Puglia and Basilicata (southern Italy) according to EU organic farming criteria. The grain comes from the best organic farms in the area and has been selected for their high quality standards, production and cultivation techniques.
The cereals are milled in an organic mill. The semolina obtained is subjected to strict quality control through certified analyses. This ensures that the raw material is free of pesticides, herbicides, chemicals and especially mycotoxins.
It is only after all these parameters have been verified that the semolina is transformed by an experienced master pasta maker in a traditional way, at low temperature and with long drying times, into the tasty traditional Orobio pasta.

Specific laboratory tests prove that OROBIO pasta does not contain identifiable quantities of mycotoxins, therefore it is considered as being completely “MYCOTOXIN FREE” and safe under every aspect.