Pasta is a simple product: durum wheat semolina and water.
For our production we only select 100 % Italian durum wheat from the best farms.
The other essential element: the water, is collected at the Faito Mountain's.
The master pasta maker sifts the durum wheat, to control the purity of the product before starting production.
Our pasta is of a bronze die. The bronze die and slow drying process gives the pasta the typical roughness that allows for a perfect union with the sauce and condiment.
Dried in static cells where we control humidity and temperature for at least 24 hours 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.