Artisan Pasta Produced with Ancient Grains

The pasta is produced with the strictly ancient grain semolina Moliti to Pietra, this to leave intact all the nutritional properties of the wheat such as vitamins, trace elements and all the other active ingredients present in the wheat germ.

The flour obtained is mixed with mineral water and then bronze drawn and dried slowly for several days. What comes out is a highly digestible, tasty pasta of the highest organoleptic and nutritional qualities.

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500 g Rigatoni di Russello


Dry pasta of organic flour of ancient Sicilian durum wheat Russello, obtained by milling with natural La
Our rigatoni they are bronze drawn and slowly dried at low temperatures. Originally from Lazio, this pasta shape has entered the national tradition: combined with meat sauce and for the preparation of baked pasta. Try it also for cold preparations, such as pasta salads enriched with fresh ingredients (for example with fresh basil and parsley, cherry tomatoes, lemon zest, tuna).