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TRADITIONAL PASTA

"The Traditional" lends itself to excite everyone with a unique and engaging experience.
Pastification: in Basilicata pasta factories over 700m above sea level to ensure good water quality in addition to the combination of pressure and temperature. 
Bronze die: scratches the surface leaving it rough and porous as per the tradition of master pasta makers.
Drying: static, on wooden frames and net of aseptic material, at low temperature and precise humidity, from 12 to 36 hours depending on the pasta format.

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