Our craft pasta ( "Spaghetti", "Penne Classiche", "Spaghettini" and "Maccheroni di Toscana") is made by slowly kneading the best durum-wheats with cold water. The bronze-drawing gives the pasta a rough texture. It is then dried at a " low traditional temperature" (33-36°C) for about 50 hours (depending on the weather).
The result is a tasty and porous pasta which allows the sauces to be absorbed well.
Only the members of the family work in the pasta factory. They combine long years of professionalism with the passion for keeping up the Italian craft tradition of making pasta.
This special espresso is extremely low in acidity, spicy with appealing roasted aromas and yet fruity in taste.
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Spicy-sweet mustard with a particularly intense flavour. The fruit is candied, then pureed and enriched with selected ingredients. In all versions it is an ideal complement to fresh and mature cheeses, white and red meat, poultry, fish and sausages. ORANGE mustard goes particularly well with goat's cheese, fresh cheese, Brie, tomino, fish.
