Egg pasta that’s ‘zero kilometer’, carefully produced and ‘Made in Marche’, right here in this green hilly region in central Italy. Their artisanal selection is produced in Monte San Pietrangeli, using eggs from their private terrain, from chickens raised on high-quality, non-GMO grains. Their durum wheat is supplied by small, local businesses who cultivate according to ‘best’ agricultural practices. Some of their production is manual, with drying at low temperatures for a selection of about ten different types of long pasta, from maccheroncino to pappardella.

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