Pasta

In Italy, there are more than 365 different pasta formats. With us, you will find both the classic ones and some regional specialties such as Sardinian fregola. Egg and semolina from pasta makers from the renowned Campania region of Gragnano, Marche or Abruzzo, who use only Italian grain either from their own production or from growers in the given region. They shape the pasta in traditional bronze molds, which give it a rougher surface excellent for absorbing sauces, and let it dry very slowly for several days.