Produce local pasta with all the advantages of the “artisan” product but with the support and guarantees of the “industrial” methodologies.
Produce a pasta according to the tradition of the territory that is distinguished to have all the plus of the “artisan” product but with the support and the guarantees of the methodologies of the industrial production. Select the best raw materials to produce pasta industrially with the modern equipment that technology offers. Maintain a high standard of time and tradition-inspired quality, always guided by the craftsmanship gained over the years. Observe the raw materials by avoiding organoleptic changes that could damage them. This means adopting a low temperature and long-lasting drying process that respects the characteristics of the raw materials to preserve the properties and peculiarities of taste, perfume and texture in the finished product.