Our wholemeal pasta is produced with certified organic durum wheat and water from the Sibillini Mountains.
The milling is done with stone mills to store all the components of the wheat: bran, endosperm and germ.
This allows you to keep all the nutritional and vitamin properties unaltered, for a better supply of proteins, fibers and minerals.
We use bronze dies and we dry at an average temperature of 40°C, taking about 25 hours for short pasta and 40 hours for long pasta.
Pasta Picena takes shape in our small artisan workshop, where manual skills and gestures take us back in time, in a time when the wheat was grown naturally, without the use of chemical fertilizers and pesticides, and the man put only art and passion in creating a product that was good for his body, in full respect of the environment.
At our workshop we rediscovered pasta and time.
Water from the Sibillini Mountains is added to the semolina, and we use bronze dies wire-drawing and slow drying process to get a natural, healthy dough, whose simple ingredients are key factor in making a genuine, traditional Italian pasta.
From the memory of the golden fields, punctuated by the red of the poppies, we choose to encourage the organic production of local wheat, that short chain of the Piceno territory, creating a good pasta, sustainable for the environment in which we live and for those who buy it.
