1 Slow Drying
It was in 1889, as noted in the Treccani Encyclopaedia, when Filippo De Cecco
invented the first machine designed for "Slow Drying" at a low temperature. To
this day, we still use the same method to better preserve the flavours and aroma
of wheat and the natural colour of our semolina in order to guarantee a Superior
Quality Pasta.
2 The Best Durum Wheats
We select the best durum wheats from Italy and the rest of the world in terms of
gluten quality, healthiness, protein content and organoleptic characteristics,
in order to constantly guarantee, despite the variability of the crops, an "al
dente pasta with an intense taste to savour.
3 Coarse Ground Semolina
We only use "coarse" ground semolina to maintain the integrity of the gluten and
obtain a pasta which is always "al dente".
4 Cold Mountain Water
We only make our dough with cold Majella mountain water, at a temperature of
lower than 15°C to ensure that the pasta remains perfectly firm when cooking.
5 Coarse Bronze Drawing
We craft our pasta with bronze draw plates to guarantee the ideal porosity to
best capture the sauces.