Since 1910 in our mill we have been grinding the best durum wheat with an intense aroma, a pale yellow color and high protein content. Stone peeling, a modern technology that uses an ancient method, purifies each grain and maintains its original qualities intact for a rough and tenacious pasta, bronze drawn and with excellent cooking properties. At 730 meters the cold mountain air preserves the wheat intact and ensures a pure dried pasta. The spring water of our dough comes cold from the Matese Park. With low mineral content and low in sodium, it is perfect for making our pasta genuine and digestible.