To produce pasta we grow three italian varieties of wheat, Hathor and Senatore Cappelli. They have different and complementary characteristics.
We experimented and cultivated them for a long time using organic methods. Hathor has protein and gives pasta extraordinary quality of gluten, Senatore Cappelli gives an intense perfume and unique ntritional properties.
The weat is milledvery slowly, the grain of the semlina is thick and the extraction yield is low. An artisan pasta maker trasforms the bran into pasta, passing it trough bronze die and drying at low temperatures in small cells.