Le Marche is the third most productive region of durum wheat in Italy after Puglia and Sicily. Until only a few years ago it was impossible to consume a pasta produced only with wheat from Le Marche.
Durum wheat pasta
Our pasta has been obtained from the best wheat found on the hills of our farmland for the past 820 harvesting seasons. We thus have complete control over where we source our raw material, which is key point to ensuring the quality and safety of our products for our consumers. Our pasta is bronze-died to create a rough surface that best absorbs the flavor of your favorite sauce. It is then left to dry slowly to ensure that the molecular structure of the starch remains intact along with its color, fragrance, taste and texture.
We select the best durum wheat and use the whole grain to make healthy whole-wheat pasta that is rich in raw fiber , mineral nutrients and vitamins. We pay close attention when choosing the right variety, growing technique, HARVESTING and storage methods following a thorough analysis to verify the presence of any mycotoxins.
It is with this spirit that we produce our PASTA MONOGRANO CAPPELLI and PASTA INTEGRALE DI FARRO (Triticum Dicoccum).