Pasta is an all-Italian emotion; a story to share from table to table and from recipe to recipe without ever stopping. We mainly use the best 100% Italian durum wheat to produce it; we select only those with a high protein and gluten value, which are harvested thanks to short supply chain projects that value the work of local farmers in particular.
We transform it into semolina using low-grinding mills and we work it with Lucanian water at a temperature not exceeding 25 degrees.
Thanks to these rhythms, we have a dough that is a pleasant, even amber-yellow color, rough and thick at the right point, so that it always holds the cooking time well and retains the typical flavor of the wheat.