From this material, the “pasta maestro”, like a sculptor, can give concreteness to his ideas: In the molds, pasta is created, each shape with its own history and origin, In the hot air of the dryers, the most important process take place: it is ventilated with a loving breath that appeases its rest.

Cooling ends the preparation cycle of this Italian food that has changed the world's eating habits.
Whether made with semolina or eggs, whether whole-wheat, long, short and for soups. Pasta is an Italian revolution.