Tradition & Quality

How to recognize a traditional pasta?
Just look at the color: it must be clear and not glassy like gluten in its natural state.
This is the sign of a pasta that has followed a very high quality production process and is an indication of nutritional sustainability..

Our processing method is based on some essential points.

100% Italian wheat

The raw material is important: we use only excellent quality semolina, obtained from Apulian grains, rarely mixed with grains of other Italian origin, always of the same quality.

Hand made pasta

We make our pasta by mixing with a little purified water and following the methods of the ancient masters handed down from generation to generation.

Bronze drawn

The choice of bronze drawing is explained by the desire to obtain a rough and porous surface pasta, which better captures condiments, such as sauces and sauces.

Slow drying

It is not enough to talk about slow drying but you have to specify at how many degrees and for how long. Our pasta is dried in static cells without pasteurization, for 48/72 hours (short dies / long dies) at a temperature below 38 ° C. In this way, the pasta does not undergo any thermal stress, the protein structure remains unaltered and the starches do not undergo the gelatinization process.

Low level of Furosin

Less than 140 mg of Furosin per 100 g of protein: it is the total result of a production process that guarantees nourishment and high digestibility, while preserving health.

About Furosina…
Marilia Tantillo, lecturer in Food Safety in the interdisciplinary department of Medicine of the University of Bari, explains: “A pasta, to be healthy, must be subjected to a” slow “or” traditional “drying process that you consider its rest 24/60 hours, also depending on the format, at temperatures no higher than 60/65 ° C. On the contrary, when the base of a food substance that contains carbohydrates and proteins is subjected to temperatures above 75 ° C, it undergoes the Maillard reaction, which in the pasta determines nutritional and organoleptic changes and generates an intermediate compound: furosine. ” «Some recent studies have shown that they are related to some inflammatory processes and to metabolic pathologies. When these molecules are constantly and in abundance … they tend to accumulate in the tissues and damage them ”
Not everyone follows this processing method, watch the video and find out who adopts it in the end.