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.


We slowly bronze die before leaving the pasta to dry for about two days at a temperature between 36 and 40 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.


We have divided our products into two lines: a Traditional one, linked to the territory and its customs, and Le Speciali, which comes from organic, wholemeal wheat, Senatore Cappelli, and spelt for an even healthier diet.