Italian
Pasta is an all-Italian emotion; a story to share from table to table and from recipe to recipe. We use above all the best 100% Italian durum wheat harvested thanks to short supply chain projects that enhance the work of local farmers.
semolina
We transform it into semolina using low-grinding mills and work it with Lucanian water at a temperature no higher than 25 degrees.
bronze
We slowly draw the pasta through bronze before leaving it to dry for about two days at a temperature between 36 and 40 degrees.
slowness
Thanks to these rhythms we have a pasta of a pleasant amber yellow, rough and thick at the right point with the typical flavour of wheat.
lines
We have divided our production into two lines: a Traditional one, linked to the territory and its customs, and Le Speciali, which comes from organic, whole wheat, Senatore Cappelli and spelt for an even healthier diet.
