Our flours and our semolinas are obtained from the local selection of native ancient grains. The rotation of the fields, the combination with crops based on legumes and the ancient techniques of defense against weeds, make these grains excellent from an organoleptic and nutritional point of view, guaranteeing respect for the environment and for the health of the consumer. Moreover, the low quantity of gluten present in these types of products combined with its best quality guarantee a very high digestibility and make them suitable for those suffering from eating disorders. By milling with mills in French natural flint Le Fertè-sous-Jouarre that guarantee low rotation speeds and therefore low operating temperatures, the germ and the essential oils of the grain of wheat are mixed with the starchy part, ensuring more complex aromas, greater taste and conservation of many beneficial elements present in the grain.

Our artisanal pasta is obtained by slowly kneading with water the best semolinas, wholemale semolinas and flours of stone-ground antique italian grains. Circular bronze die plates are used and pasta is dried at temperatures lower than 45 °C. The result is a pasta with a taste and an unmistakable flavor with a certain superficial roughness that is able to absorb the condiments well.