For ever the granary of Apulia has given a special good pasta. The pasta of durum wheat semolina and water, moulded in many forms, with characteristic names (as below), is hand made with instruments which keep alive the memories of the traditional rites. The typical pasta which we selected is artisan crafted in many forms, in a small manufacturing plant, from wheat of high quality and dried out to maintain unchanged the proteic values of the products: Orecchiette, Cavatelli, Cavatellini, Strascinati, Trofie, Foglie d'ulivo, Strozzapreti, Fusili al ferro, Maccheroni al ferro. The accurate selection of the local bran and wheat, those full of glutens and proteins, and the low content of impurities, guarantee to all formats of pasta an elevate growing endurance in the baking stage. Their unique taste and their capacity, as few, to absorb the condiments, witness the profound knowledge of the antique Apulian art of pasta.
