High quality pasta is produced with meticulous attention to detail according to tradition.
1. Semolina selection
We choose only durum wheat semolina from short supply chain, first extraction, high protein value and low ash content, stored in cloth silos to ensure the preservation of fragrance and qualities.
2. Slow mixing
We combine semolina with pure water from the Gragnano springs through a slow, vacuum process.
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3. Bronze die casting and craftsmanship
We use bronze dies, some patented, to produce pasta with a unique, rough surface. Each shape is processed by hand, supported by the latest technological innovations.
4. Slow, low-temperature drying
To preserve all the qualities, the dough is dried slowly (between 24 and 48 hours) and at a low temperature (from 45°).
5. Strict monitoring and controls
We employ the best technologies to continuously and consistently supervise the entire production process and perform stringent quality tests on each batch before it is packaged.
6. Exclusive packaging
We package the pasta by hand, with careful attention to detail and high-quality packaging.
