PASTA OF HARD WHEAT SEMOLINA FROM ORGANIC AGRICULTURE
The coastal villages are the cradle of one of the most well-known formats of Ligurian pasta: the Trofiette. Served with Genovese Pesto, as tradition dictates, they are the dish that best represents Ligurian cuisine in the world.
All our raw materials are organic and Italian. We do not use any kind of aroma, thus preserving the authentic taste of the best local ingredients. Even the spring water, coming from the Antola Nature Park, contributes to obtaining a natural and genuine product.
Dried at low temperature
As always, drying is the fundamental moment of the production cycle, largely responsible for the final quality of the artisanal product. We take care of this moment in every aspect to maintain all the organoleptic properties of the wheat and the unmistakable consistency of quality artisan pasta.
Bronze drawing is one of the most important features of craftsmanship. Give the pasta that unmistakable roughness and porosity that allow the sauce to bind perfectly to it.