Cut with a Bronze die, this pasta is made from an ancient long stem grain variety of durum wheat that has deep roots. Varietal: Made with a rare strain of durum wheat discovered at the turn of the last century by one of Italy's greatest scientists. Terroir: Grown on organic farms in Puglia for optimum flavor, recreating the wholesome taste of bygone years. Ground fresh each morning for that day's production and combined with nearby pristine Dolomite mountain spring water for a singularly aromatic and flavorful pasta. Aroma profile: Raw, its aroma is of a sunny summer day in a hay meadow. Cooked, it exudes the fragrances of farm fresh milk, and creamy mashed potatoes with a hint of roasted chestnuts. Taste profile: Sweet buttery breadcrumbs with a final lovely note of sea salt. Toothsome and lively.
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