The history of this pasta producer, situated in the heart of the Maiella National Park, goes back to 1946, with a water mill and a small electric power generator. Using spring water, they produce a number of different lines of pasta: teflon drawn, extruded in bronze and then slowly dried at low temperatures (there are more than 70 types of pasta, including mini and special varieties as well as aromatized versions). Recently they’ve added a variety produced 100% within the National Park itself using Quadrato wheat cultivated at 900 meters elevation, then ground in a local mill and leaving out the bran.

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