Pasta with truffles made exclusively from durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication. Without preservatives or colorants.

Pasta with truffle made exclusively from durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication. Without preservatives or colorants.

Pasta with porcino mushroom (boletus) made exclusively from durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication. Without preservatives or colorants.

Pasta with saffron made exclusively from durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication. Without preservatives or colorants.

Pasta made from exclusively Italian organic durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication.

Did you know ?

The Spaghetti format originated in popular Neapolitan cuisine, and probably dates back to the medieval period. The name Spaghetti first appeared in 1819 in the dictionary of the Italian language. Finally the Spaghetti is consecrated with the introduction of the tomato in Italian cuisine with the appearance at the beginning of the 19th century of the recipe for Spaghetti with tomato sauce from San Marzano.

And in Italy Spaghetti is in no way associated with a sauce called Bolognese, Bolognese or Ragù in Italian is used either with tagliatelle or with lasagna.

Pasta made from exclusively Italian organic durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication.

Pasta made from exclusively Italian organic durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication. 

Did you know ?

The Spaghetti alla Chitarra bear their name from the ancestral tool for making them, this pasta format is typical of Abruzzo. Indeed, it is a dough extended with a roller, which is placed on the "Gitarre" (chitarra in Italian), a rectangular wooden tool with several dozen strings (copper or stainless steel wires stretched in parallel, cf. 4th photo), and which cuts the dough into long square strands.

Pasta made from exclusively Italian organic durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication. 

Did you know ?

Bucatini are a long, hollow pasta, hence their name "with a small hole", they originate from Lazio and Abruzzo, and the perfect combination is with the Amatriciana sauce.

Pasta made from exclusively Italian organic durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication. 

Pasta made from exclusively Italian organic durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication.