Columbro

Andrea Columbro and his father have dedicated their whole lives to pasta. In addition to classic egg tagliatelle, pappardelle, and tagliolini, they also ventured into egg-free pasta based on grano duro flour. They carefully select the grain – exclusively Italian, often only from the nearby region, and last but not least, organic. Their latest study on the use of the right water for pasta production suggests that they pay more than serious attention to every detail.

Website: https://www.columbro.com/