Italian

Artisan Pasta is an all-Italian emotion. Ours is 100% Italian durum wheat semolina. 80% of it is of first choice Preco quality, among the best available. It is grown in the "Tavoliere delle Puglie" and has a high protein and gluten index.

Artisan Production

Artisan production also means using low-grinding mills, which do not stress the flours and leave the nutritional and organoleptic qualities intact.

Semolina

The semolina is processed in Basilicata, a land rich in springs and fresh air. Here, our pasta masters mix it with water at a temperature not exceeding 25 degrees to preserve the nutritional values and the initial proteins before drawing it to the bronze.

35 degrees

Drying, another important moment, takes place slowly for almost two days, at a temperature that does not exceed 35 degrees

Elogio della lentezza

Da questo lungo processo di produzione nasce una pasta ruvida e spessa, di un piacevole giallo ambrato omogeneo che tiene bene la cottura ed ha il tipico sapore di grano che ricorda il prodotto d’origine.