There is a farm that produces pasta in the middle of a wheat field. The product of the Mancini enterprise is made exclusively from water and 100% natural semolina. With the perfect durum soil, a traditional, artisanal approach and state-of-the-art technology, their pasta is an achievement of superior quality, unmatched nutritional value and impeccable consistency.

For more than 200 years, Pastificio Liguori has preserved an authentic production method whose secret ingredient is time. Their exclusive low-temperature slow-drying technique, combined with the best Italian wheat, allows them to guarantee a product of superior quality, enriched with the flavour and fragrance of the grain.

A name by Frescobaldi. Pasta Tirrena comes from the best terroir for growing ancient grains, thanks to the symbiosis of the cool soils and mild climate of the Tyrrhenian Sea. For 30 generations, Frescobaldi has combined tradition and innovation, experience and creativity, all culminating in its achievement of this signature line of luxury pasta.

Since 1988, the Petrilli family has been meticulously transforming natural grains into luxurious pasta. Through uncompromising high quality, appreciation for the importance of sustainable farming and authentic artisanal processing methods, today Paolo Petrilli produces the finest pasta, desired by the most famous world chefs.