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.
Blue bovine milk, Appearance: big cylinders, Aroma: forest fruits - mushrooms, Flavour: intensely - piquant - harsh aftertaste, Consistency: fluffy - crumbly, Maturation: 6 months
soft cheese goat's milk, Appearance: trimmed with the characteristic goat's head - rind has white mould - bright white interior, Aroma: white mushrooms - goat's milk, Flavour: pronounced character - strong flavour - goat's cheese aroma - persistent - full, Consistency: soft - creamy, Maturation: 5 weeks in the refining cell
Hard cheese bovine milk, Appearance: big cylinders, Aroma: vegetal; cress - mustard seed, Flavour: substantial - intensely, Consistency: mellow, Maturation: 12 months
matured for 5 years in different wood barrels. A lively, fruity and mildly sweet and sour dressing. Highly recommended for everyday use.
Ligurian sauce with basil, garlic and pine nuts. Ideal for seasoning pasta, seasoning soups