Pasta is a simple product: durum wheat semolina and water. To preserve its simplicity we need that the choice and selection of these two elements is accurate.
For our production we only select 100 % Italian durum wheat in bag and of the best farm.
The other essential element: the water, is given by the near source of Faito Mountain.
Once chosen ingredients, the master pasta maker sifts the durum wheat, to control the purity of the product before starting production.
Our pasta is bronze die. The bronze die and slow drying process give to the pasta the typical roughness that allows a perfect union with the sauce and condiment.
Dried in static cells where we control humidity and temperature at least for 24h, to preserve the natural quality and taste of the product.
The city of Gragnano in the province of Naples boasts the prestigious European PGI (Protected Geographical Indication) recognition. This is a mark of quality which reflects all the knowledge and expertise of the master pasta-maker using traditional working methods handed down through generations.