The place:
Pasta Iris is located in Corteregona di Calvatone, in the province of Cremona. Corteregona di Calvatone is in the south-east part of the Po Valley, far from industrial and artisanal settlements and heavy traffic. It covers about 40 acres inside the Parco Naturale Oglio Sud.

The origin:
Founded in 1984, Pasta Iris draws inspiration from the teachings of IVO TOTTI, "precursor" and "pioneer" of organic agriculture in Italy.  We are always developing our agricultural capacity with the intention of promoting organic farming methods and techniques that are the fruit of ongoing research, and often the subject of great interest and debate. In this way we promote the spread of these methods and are a benchmark in the field, both nationally and internationally.

The new acquisition: "THE PASTA FACTORY"

In May 2005, Cooperativa IRIS acquired the pasta factory "PASTA NOSARI", which was in great difficulty, with 26 jobs at risk. The production plant is in Piadena (CR), located just 6 km from Corteregona di Calvatone. Prior to the acquisition, the two had already worked closely together for a decade. We have maintained the same employment contracts, only improving the organization through the addition of two breaks per day and increasing the staff. We are proponents of a management system that is not top-down, enhancing the strength of our social body with the workers themselves. With this acquisition, Cooperativa IRIS has fully achieved its goal of providing its clients direct control of the entire production process. Since January 2009, the pasta produced has been entirely organic and of the highest quality.

We have members who produce durum wheat and spelt, also farms who grow grains according to our specifications. We ensure them a good evaluation, and a price that guarantees production. Today, in fact, IRIS grows some of the durum wheat, determines the manner and time of milling, and monitors storage at a trusted mill. Our internal production time for the pasta is no longer than 7 days from the milling of grains.

Durum wheat semolina pasta
For the durum wheat semolina pasta, BIO-IRIS uses the best organic Italian durum wheat.

Storage of grain: We utilize controlled atmosphere storage and/or refrigeration, without  the us of preservatives.
Grinding: The grain is cleaned and chopped (rather than crushed) at a low temperature to preserve all the qualities of the durum wheat.
Dough: The dough is chilled and done slowly, just as homemade pasta was once made.
Formation: Special bronze dies are used to form the pasta. These make the surface of the semolina pasta rougher, so that it can better absorb sauce and seasonings. Because of this special technology, the texture and elasticity of the pasta is also perfect in a cold dish.
Drying: To remove moisture from the dough, we recreate the natural conditions of sun drying. The drying occurs slowly at a low temperature over the course of many, many hours.

IRIS semolina pasta is available in classic white, wholegrain, and now, half-wholegrain. The flavor is quite intense thanks to the balance of gluten and natural fiber.

We have also created a line of specialty, high quality pasta that brings tradition and imagination to your table.

Organic Spelt Pasta - Wholegrain and Half-Wholegrain
Our wholegrain and half-wholegrain spelt pasta is made with the best Tritticum Dicoccum grown in Italy. It's a very hardy plant, resistant to cold and arid land. It's suitable for windy environments, but not for intensive cultivation, guaranteeing purely natural rhythms and yields.

The Tritticum Dicoccum is rich in protein, contains vitamins B and E and is easily digestible. According to recent studies, it positively influences the the body's glycemic response - it does not cause harmful changes in sugar and insulin levels, and therefore can be useful in the management of diseases such as diabetes and obesity.