Bronze drawn spaghetti

Wheat exclusively from the brands and eggs from free-range hens. All grown and raised within the same farm.

Slow drying and at a temperature of 40°c. One-fourth that of industrial practices.

Only the highest quality grains from the Marche region are used for our semolina pasta, with a very low ash content and high protein content, in keeping with tradition. From the summer harvest we obtain a wheat mixture that, before being processed to become semolina, is stored at a temperature
below 18°C, so as to prevent the formation of mold.

Tradition is then joined by the best of technology. In fact, the dough is allowed to absorb water gradually, at a controlled temperature, in order to avoid thermal denaturation of the proteins. Bronze drawing is characterized by moderate pressure, with the aim of ensuring, once again, the preservation of the beneficial properties of carbohydrates and gluten. Drying takes place slowly, at an average temperature of 40°C (one-third that of industrial processes) and for at least 24 hours, thus keeping nutritional and organoleptic qualities intact. Our strict control over the entire supply chain guarantees the absence of traces of glyphosate.

Result in the kitchen? A pasta of the highest quality, tasty, healthy and with a rough surface that allows optimal absorption of the sauce, enhanced by a texture that is not prone to breakage even in the most “difficult” formats, such as pacchero.

Wheat exclusively from the brands and eggs from free-range hens. All grown and raised within the same farm.

Slow drying and at a temperature of 40°c. One-fourth that of industrial practices.

Only the highest quality grains from the Marche region are used for our semolina pasta, with a very low ash content and high protein content, in keeping with tradition. From the summer harvest we obtain a wheat mixture that, before being processed to become semolina, is stored at a temperature
below 18°C, so as to prevent the formation of mold.

Tradition is then joined by the best of technology. In fact, the dough is allowed to absorb water gradually, at a controlled temperature, in order to avoid thermal denaturation of the proteins. Bronze drawing is characterized by moderate pressure, with the aim of ensuring, once again, the preservation of the beneficial properties of carbohydrates and gluten. Drying takes place slowly, at an average temperature of 40°C (one-third that of industrial processes) and for at least 24 hours, thus keeping nutritional and organoleptic qualities intact. Our strict control over the entire supply chain guarantees the absence of traces of glyphosate.

Result in the kitchen? A pasta of the highest quality, tasty, healthy and with a rough surface that allows optimal absorption of the sauce, enhanced by a texture that is not prone to breakage even in the most “difficult” formats, such as pacchero.