Working together with academic experts, we carefully select only local wheat, grounded and milled in ITALY.
Our wheat was selected before the invasive genetic improvement programs carried out during the Seventies and it is still organically grown and of a very high quality.
We consider whole wheat pasta the flagship of our production. It is strictly made using flour which has not been reconstituted.
Our kernel is stone-grounded thus allowing the production of whole wheat flour which still contains the bran, the germ, and the aleurone layer, small particles omparable to treasure chests full of essential nutrients: fibres, minerals, proteins, B and E vitamins, and iron.