he Antico Pastificio Morelli 1860 has been producing pasta in Tuscany for five generations, and nowadays the management is carried out by father Dino and his three sons Lucia, Antonio, Marco Morelli. Artisans With artisanal techniques, dried pasta is produced both classic and particular. Everything starts with a careful selection of Italian or Tuscan semolina and other raw materials assembled with the same techniques of the past, then slow dough, bronze dies, hand spread on looms and drying at low temperature (maximum 50 ° for 36 hours) in an environment that is suitable and compliant with all regulations, the plant is not large but equipped with all the best IFS high level certified technologies. Visitors The real characteristic that makes us unique among all the pasta factories, both artisanal and industrial, is that only we insert the wheat germ into the pasta. During cooking, the water is tinged slightly green and gives off an intense smell of wheat, in its simplicity, wonder. Even adding just a little oil we have a really good and unique flavor. The range Our production is wide to give depth of assortment to the store keeping the relationships with a single specialized supplier in the niche. The restaurant has the opportunity to choose something different for raw material, taste or form to create truly unique and innovative dishes capable of being able to delight and amaze. Mission We have always focused on our craftsmanship, flexibility and experience of over a century to develop those niches of the market that represent a vital segment for the pasta industry, combining the product with a service that meets the real needs of the store and restaurant. We have always represented an esteemed reference point for the pasta sector.