No industrial equipment is used in Alessandro Tagliagambe’s pasta factory. The processing cycles are almost entirely manual with a daily production of about 200kg of pasta made from durum wheat and fresh eggs, for a niche clientele. Since 1953, the watchwords have been quality and respect for the ingredients. The pasta is dried slowly at room temperature to preserve the organoleptic features and nutritional qualities of the proteins and carbohydrates. The formats vary from classic to typically Tuscan.

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