The quality of the raw material is one of the cornerstones for the success of the pasta.

We have always selected quality wheat and different types of milling, in order to obtain a semolina that enhances our artisanal processing method. The wheat from which our semolina is obtained is chosen considering important physical-chemical characteristics such as the presence of excellent quality gluten and the absence of pesticides.
The climatic conditions of the crops are an important element for the growth of wheat that meets our quality standards.

This is why we have chosen not to mix semolina from grains with different origins, but to use only pure wheat to enhance the characteristics of each one.