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
aromas 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.
Retail Availability
Prices shown below are available online and may not reflect in store.