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.

Gluti Niente is an esteemed name that redefines the art of gourmet cuisine with a resolute devotion to gluten-free perfection. Each of their culinary creations is a magnificent masterpiece of craftsmanship, refined to delight the most sophisticated palates while adhering to the top standards of quality with a focus on preserving gluten-free purity.

Through the essence of the ancient Apulian technique, reinforced by modern innovation, Centoni graces the gastronomic scene with both fresh-flavoured and dry pasta varieties. Ingrained in a rich heritage of bronze-drawn pasta making, these artisans blend carefully selected durum wheat to craft the flavours of traditional Italian cuisine.

Nestled in the heart of Italy, La Campofilone utilises their own self-sustainable farm that produces fresh, organic ingredients from which their traditional pasta is crafted. With a deep passion for agriculture, every batch of their revolutionary product is a feature of the harmony between cutting-edge artistry and time-honoured technique.

Tealdi began as a small field, a thriving vegetable garden. Today, the farm continues to honour the hand-written recipes of the previous century, preserving the heritage of Piedmontese cuisine with love and care. Their success in and outside of Italy is due to the quality of their authentic products, including their rich and delicious egg pasta.