Our craft pasta ( "Spaghetti", "Penne Classiche", "Spaghettini" and "Maccheroni di Toscana") is made by slowly kneading the best durum-wheats with cold water. The bronze-drawing gives the pasta a rough texture. It is then dried at a " low traditional temperature" (33-36°C) for about 50 hours (depending on the weather).
The result is a tasty and porous pasta which allows the sauces to be absorbed well.
Only the members of the family work in the pasta factory. They combine long years of professionalism with the passion for keeping up the Italian craft tradition of making pasta.
Typical fresh Italian cheese, very popular in the world. It can be eaten alone and utilized in the Mediterranean cooking.
This Aperitiv comes originally (1964) Crodo, hence, also there comes the name Crodino. Here in Italy it is the most popular aperitif without alcohol which is enjoyed at every time of day. In the taste it is velvety-bitter, similarly to an Amaro (bitters) without even containing a drop of alcohol. The Crodino best of all tastes chilled
The tomatoes come heritage San Marzano seeds given to Paolo 15 years ago, and are quite different the industrial San Marzano's that flood the market today.
The mixture Special Bar is the result of an accurate selection between the best variedness of raw coffees. The soft and complete taste give this coffee, the prominent aroma personalised of the true espresso toasted italian-like.