Terre di Biccari’s excellent pasta is the result of carefully-sourced ingredients sold through niche markets. The Foggi consortium, founded in 2017, cultivates wheat (Quadrato, Pietrafitta, Vendetta and Torrebianca) according to strict protocols that guarantee ingredients free of mycotoxins and pesticides. Dibenedetto di Altamura, an artisanal mill, transforms the wheat into semola through a cold process, and only a little at a time. The Ariano Irpino farm business and pasta maker Antonio Caccese then produces various types of pasta, bronze wire drawn and slowly dried at temperatures that never exceed 45°C.

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