Durum wheat semolina bronze drawn pasta, from ancient Italian grains.

The pasta is handcrafted and dried slowly at low temperatures, creating what we believe to be the tastiest dried pasta we have ever eaten (al dente, of course). The wheat hails from the parklands and natural reserves of the Picentini mountains of Southern Italy. A true example of agrobiodiversity, any underused or unused land is converted to organic fields, where farmers use traditional methods to cultivate the ancient wheat crops. The crops are grown organically, without the use of pesticides or other synthetic products, with the health of the consumer being a priority at all stages of the process.