Body and Soul of the Wheat
For our pasta we have selected the best durum wheat grown in Italy.
The water coming from the sources of the Picentini mountains mixes with the high quality Italian durum wheat semolina. It is rich in fiber, protein, contains vitamins and minerals, antioxidant and it has a lower glycemic index than flours produced from soft wheat and contains gluten.
The wheat is not subjected to a re-grinding, it allows the pasta to ensure our pasta maintains its firmness after cooking. Being a less refined product compared to the re-milled semolina, it makes a more intense yellow color and a greater granularity. The pasta is therefore more compact , it has a rough surface to better retains great flavor, keeps the fragrance of ripe wheat and it iseasier to digest.
In terms of chemical characteristics, it maintains a humidity of no more than 12.5% in the finished product. Moreover, we dry our pasta slowly at low temperature to preserve the flavor of our wheat.