Tagliatelle artisan line Archivi

27 03, 2017

Spelt

admin2019-10-15T10:04:13+00:00

For our spelt based products, we use monococcum spelt flour stone-ground by our partner La Raia, a biodynamic farm just a

Speltadmin2019-10-15T10:04:13+00:00

21 03, 2017

admin2019-10-15T10:11:07+00:00

The multi-grain flour we use for our pasta is stone-ground by the Mulino Sobrino mill in La Morra and it contains

5 Grain Mixadmin2019-10-15T10:11:07+00:00

25 01, 2017

admin2019-10-15T10:13:27+00:00

Hemp is native to Central Asia. In Italy there used to be a long-standing tradition of hemp growing and up until

Hempadmin2019-10-15T10:13:27+00:00

25 01, 2017

admin2019-10-15T10:10:35+00:00

Chestnuts are an autumn fruit. They contain 7% protein, 9% fats and 84% carbohydrates. Like all food of plant origin, chestnuts

Chestnutsadmin2019-10-15T10:10:35+00:00

25 01, 2017

admin2019-10-15T10:07:08+00:00

Nourishing and energizing, buckwheat is available all year round and it is a great substitute for those who are sensitive to

Buckwheatadmin2019-10-15T10:07:08+00:00

25 01, 2017

admin2019-10-15T10:14:55+00:00

For our corn-based pasta we use a mix of locally grown ancient varieties: Ottofile (eight row flint), Marano and Pignolet. Ottofile

Cornadmin2019-10-15T10:14:55+00:00