Artisanal pasta makers since 1980, the D’Amicis family produces wire-drawn pasta, dried slowly at low temperatures (max 40°C), excellent pasta with durum wheat semolina, and egg noodles made with prized varieties of Italian durum wheat, especially Puglia’s Tavoliere. About 80 different types of pasta are produced, including classic, special, traditional and wholewheat versions. Some years ago they launched their Grano Mio line, pastas made with wheat from their own farm. Don’t miss out on their Gargano troccoli.

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