The whole production comes exclusively from the wheat cultivated in our farm, where we follow a production disciplinary that respects the reduction parameters of environment impact. We normally cultivate three different kinds of durum wheat (Levante, San Carlo, Ariosto), that, once harvested, are mixed together.

The wheat is stored in a warehouse through a process of cold preservation, which allows us to stock the wheat without the need of chemical products improving both the healthiness and the taste of the final product.

The bran obtained from the grinding is then processed within very few days following the pasta making systems which respect the tradition faithfully. Bronze wire-drawing machines, that give the external surface of the pasta a very high level of porosity and roughness, are used. This allows a better sauce holding and cooking uniformity.

Once we have mixed and drawn the pasta, we let it dry on some wood frames at a temperature of 40 degrees for 45-60 hours according to its shapes.

This technique allows us to keep unblemished the wheat original flavour and all its organoleptic characteristics and gives at the same time a particular thickness to the pasta and a good cooking hold.