Artisan Dried Pasta

Discover the entire range of our typical regional formats of artisanal dry pasta . The fusilli , the orecchiette , the strascinati , the rascatielli , the miskiglio and many others.

The production of our typical Lucanian artisan pasta takes place in Basilicata , in the heart of the Pollino National Park .

Dried pasta , in accordance with artisanal methods , it is produced using special bronze dies, which give it the right roughness to better retain the seasonings, and at the same time be tastier.

The drying process, as per tradition, occurs slowly and efficiently low temperatures , for a period of time that varies, depending on the formats, between 20 and 36 hours.

This slow and meticulous process allows the finished product to retain its organoleptic and nutritional characteristics intact, which represent the true strong point of all our products.