The queen of the table in Italy. With all its shapes and manufacturing ways, Italian pasta is a real masterpiece of the culinary arts of our country, assuming very different colours, flavours and shapes in the various Italian regions. To say "pasta" equates to say "Italy", all over the world; that's why we want to present the specialties that are hard to find but turn out to be real culinary delights. Wheat from pristine areas of the Peninsula, pure and limpid water making the mixture perfectly smooth and elastic, free-range eggs, plus the slow and artisan drying process in order to protect its flavour and its organoleptic properties. Moreover, the traditional production process of extrusion through bronze die and the handmade packaging.