Pasta from the same hands that make the oil. Made on the slopes of Aspromonte, surrounded by the family’s olive groves, from 100% Italian durum wheat and pure spring water.
Why bronze-drawn matters
Cheap pasta is pushed through Teflon dies for a slick, fast finish. Ours is drawn through bronze dies, which give each shape a rough, porous surface — the texture that actually grabs and holds sauce. Then it’s slow-dried at low temperature, the way it’s done when you care more about the result than the schedule.
The character
Firmer, more al dente, and built for longer cooking — the mark of properly made artisan pasta. 18 shapes, all from the same select durum semolina.