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 Our pasta factory is located in Picerno, a small village in the heart of the Basilicata region. This area has always been well-known for its cookery, so our main aim is to produce Special Homemade Pasta in the old-fashioned way. Our processing technique comes from our tradition too, while a modern high technology is applied to help facilitate the drying process and make our homemade pasta as tasty as it used to be in the old days. At the present time we can offer a range of eight cuts of homemade pasta and eight cuts of Specialities (such as mushroom, chilli pepper and lemon flavoured dry pasta). All pasta is pasteurized and dried in order to protect its organoleptic properties and preserve the original quality of the product. Our homemade pasta is obtained by mixing the best durum wheat semolina and cold water and then by working the pasta dough gently; after that it is cut, by the use of different dies, into various shapes and finally dried at low temperature for about 10/12 hours.
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