I need to know the story of that food. I need to know where it comes from. I have to imagine those hands that farmed, worked and cooked what I eat..


The alphabet of quality

The territory is the basis of our quality. From flour to eggs for pasta and to raw materials for doughs, we only use Italian ingredients, giving priority to those with a short supply chain. A specific engagement to enhance the typical features of the territory and support an agriculture dedicated to biodiversity and environmental sustainability. It is an assumption of responsibility towards the consumer and his need to put on the table foods whose history we know, foods that are healthy and rich in taste.

Key ingredients

Every good product originates from a certified selection of the raw materials used.

Key ingredients guiding us are only: the territory, the Italian wheat, the eggs of free-range hens the Parmigiano Reggiano cheese, the fresh Italian ricotta whey cheese.

In particular, we use:

100% Italian durum WHEAT semolina
“2PASSI” 100% Italian soft WHEAT flour type ‘’00’’ of Agri Nord Est Consortium
Fresh ricotta whey cheese, 100% of Italian origin
Only PDO cheese (Asiago PDO cheese, Piave PDO cheese, Montasio PDO cheese)
Only Parmigiano Reggiano cheese
Fresh eggs of free-range hens (Italian origin, CLASS “A”)
Only PGI Speck of the Alto Adige region
Only Bologna PGI Mortadella
Only PDO Pecorino Romano

Everything we use is traceable and verifiable, as a testament to our reliability.