Italy is the country of pasta and every region, perhaps even every city, can boast different varieties, one better than the other. Fresh pasta is a real cult, especially in southern Italy, where it continues to represent not only gastronomic excellence, but also a reference to ancient family traditions.
The types of pasta present on the Italian territory are really countless and in recent years have also grown, for example, thanks to the use of cereal flour, such as spelt, instead of the more traditional wheat.
Fresh Spelt Pasta is produced using flours derived exclusively from Cilento Cereals and processed by local companies according to artisan methods. Spelt flour, known for its high digestibility and low gluten content, also has an aromatic taste thanks to the stone milling, which does not overheat the product and preserves its flavours and properties.