Once a train conductor for Italy’s state railway, since 2010 Guido Fanelli has been producing pasta using Khorasan Kamut semolina, spelt, wholewheat flour, egg, and in special, aromatized versions, both conventional and organic. Their production approach centers on locally-sourced ancient grains, ground in a nearby mill and transformed by Fanelli using bronze wire-drawing and drying at low temperatures (less than 50°C). Try their traditional, regional pastas (Monti Cimini chestnut and Tonda Gentile Romana hazelnut, a Viterbo speciality).

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