Our pasta is the result of a divided production process, aimed at achieving a product of high quality that begins with the accurate selection of cereals, transformed into low grade semolina and not as semolina, in order to better maintain flavours and nourishing properties.

Bronze drawing allows the pasta to have the characteristic rough surface that contributes to holding better the sauce, making it tastier.

Drying at low temperature (about 45°-50°) in static cells is slower but it allows the minerals and vitamins to remain unchanged, contributing to making the pasta more digestible.
In fact, drying at a high temperature is faster and cheap but makes the pasta “vitrified” and alters the nutritional properties (it melts the protein molecules together with those of the starches), as well as dispersing some of the organoleptic characteristics.