In our laboratory, tagliolini and tagliatelle are handmade, as per tradition. Short pasta like Riccioli di grano is bronze drawn giving it the perfect roughness typical of artisan products, making it perfect for collecting sauces.

 

Subsequently, the pasta is dried slowly at low temperatures for at least twenty hours.

Drying is the fundamental process for the conservation of our products and the slow and low temperature process allows us to better preserve and preserve the taste and quality of the raw materials. The result is an authentic and tasteful product.

 

Even the packaging is done with attention and respect: an essential packaging inside a transparent bag, allows the product to speak, while at the same time preserving its freshness.