For our pasta we have selected the best.
The water from the springs of the Picentini mountains is mixed with the highest quality Italian durum wheat semolina. It is rich in fiber, protein, contains vitamins and minerals, is antioxidant, has a lower glycemic index than flours produced from soft wheat and contains gluten.
Since the grain does not undergo re-grinding, it allows the pasta to have an excellent cooking resistance. Being a less refined product than re-milled semolina, it has a more intense yellow color and greater granularity. The paste is therefore more compact and callused, retains great flavor, maintains the scent of ripe wheat and is more easily digestible.
In terms of chemical characteristics, it maintains a humidity of no more than 12.5% in the finished product. Furthermore, thanks to slow drying and low temperatures, the pasta remains a “living” product, preserving the nutritional and organoleptic properties of the grain intact.