Dry Pasta


Durum wheat semolina flour derived only from wheat grown in Lucania, very pure water, and drying at controlled temperature and cold for a minimum of 18 hours up to a maximum of 15 days: these are the ingredients of our dry pasta.
From the dough, through kneading, drying and up to cooling, only tradition is followed, to make a genuine product that the whole world envies us.

Pasta shapes: fusilli, cavatelli, orecchiette, trofie, lucanelli, strasinata, foglie ulivo bianche e verdi, cortecce, raschiatelli

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