Spaghettoni BIO

Specialty: Partially whole wheat, Organic

Wheat: Durum wheat Senatore Cappelli, ground inside water mills

Cut: Bronze die plates, slow and low temperature drying

Spaghettoni Centioni, cut with bronze and dried at low temperatures (42°C-48°C or 107°F-118°F), need 48 hours for the dough water to move towards the exterior filament of the pasta without stressing it.

Thanks to this slow and artisanal drying process, the Spaghettone is highly digestible and full of proteins and fibers.

The Spaghettone is our flagship long pasta, with an intense aroma and a traditional flavor, ties itself to any seasoning making marvelous bonds of tastefulness

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Mezzemaniche BIO

Specialty: Partially whole wheat, Organic

Wheat: Durum wheat Senatore Cappelli, ground inside water mills

Cut: Bronze die plates, slow and low temperature drying

Mezzemaniche Centioni, cut with bronze and dried at low temperatures (42°C-48°C or 107°F-118°F), need 24 hours for the dough water to move towards the exterior filament of the pasta without stressing it.

Thanks to this slow and artisanal drying process, the Mezzamanica is highly digestible and full of proteins and fibers.

The Mezzamanica, our extravagant short pasta type, wraps the seasoing inside to form special combinations of tastes.

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Penne BIO

Specialty: Partially whole wheat, Organic

Wheat: Durum wheat Senatore Cappelli, ground inside water mills

Cut: Bronze die plates, slow and low temperature drying

Penne Centioni, cut with bronze and dried at low temperatures (42°C-48°C or 107°F-118°F), need 48 hours for the dough water to move towards the exterior filament of the pasta without stressing it.

Thanks to this slow and artisanal drying process, the Penne are highly digestible and full of proteins and fibers.

The Penne, a never-ending classic, are suited for different seasonings but maintain an historic taste themselves, even with a hint of oil and garlic only.

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