Processed with wisdom and care, by kneading the durum wheat semolina with water, bronze extruded pasta is porous and textured, with enhanced sauce absorption capacity and firmness of the cooking.
Cooperative Farming Society
Our cooperative was founded in 1980, so we are pioneer on Italian territory in terms of organic farming. Nowadays we count on more than 100 Organic local farmers. The main objective is to promote the culture of health and respect for the environment through the pursuit of quality, transparent traceability, production methods and product.
We check the chain from farm to fork.
In our organic devoted plant, cereals and legumes are selected, cleaned and hulled. The members provide the raw material, and the cooperative takes care of the processing
In the old stone mill, still powered by water, only quality wholemeal flours are ground. The technique allows to keep the properties raw of the materials intact. Grinding is one of the added values that distinguishes our products, because it allows the flour to preserve the nutritional and organoleptic qualities of the cereal.
The Slow drying at low temperatures is carried out in several controlled phases (max 60 °C), for a wait of about 20-36 hours (depending on the shape of the pasta). This process allows the pasta to maintain a very high content of precious nutrients.