Pasta Leonessa started in 1974 with the purpose of carrying on traditional pasta making methods. Their approach is characterized by a refusal to compromise: brass wire-drawing and slow drying are among the keys to a product whose ‘only’ ingredients are water and durum wheat semolina. Paccheri & co is their flagship pasta, but there’s much more that’s worth trying, from fresh pastas to stuffed varieties that include meat agnolotti and more original offerings, like monkfish. There’s even a line of organic pasta products.

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