Our flours
The excellence of wheat and taste

Artusi Pastificio Italiano uses only high-quality soft wheat flour and durum wheat semolina, sourced from Italian suppliers.

With commitment and passion, we make our fresh pasta exclusively with carefully selected 100% Italian wheat, to give you a rich and authentic taste experience.

And that’s not all: thanks to a solid collaboration with our farming partners, we choose only premium grains and support virtuous farming practices, to offer you fresh pasta that’s truly delicious in every sense of the word.

Giorgione variety soft wheat flour

Artusi Pastificio Italiano uses a special flour for its recipes: Giorgione soft wheat.

This flour is the result of a project dedicated to promoting the Veneto region, where the selected grains come exclusively from local producers located near the mill. This choice not only guarantees quality and freshness, but also expresses a sense of authenticity: not just 100% Italian wheat, but wheat that’s close to home.

The result is a product born from a transparent and traceable supply chain, from field to table, which preserves the excellence of the region and brings to the pasta all the authenticity of a raw material cultivated with passion.

Giorgione is a superior-quality soft wheat, named in honor of the Renaissance painter born in Castelfranco Veneto.

100% wheat produced in Veneto

Short-kilometer wheat from local producers, close to the mill.

Controlled supply chain

From sowing to milling, for a safe, traceable, high-quality product.

Selected grains

Precious variety of superior-quality Giorgione soft wheat.

Italian durum wheat semolina

Artusi Pastificio Italiano uses 100% Italian durum wheat semolina.

Produced exclusively with select Italian wheat, this superior-quality semolina is the result of a meticulous and innovative process: the grains are optically sorted to eliminate any impurities, then stone-husked to preserve their nutritional value and authentic flavor.

Slow milling, which avoids overheating, allows for the precise separation of the flour from the bran, ensuring a pure, rich semolina with an unmistakable flavor.