Our Strascinati, irregular and with a particular dark color, born from a semi-artisan processing, made from Saragolla durum wheat.

Rich in proteins, lipids, and with a low gluten concentration,
the "ancient" or "local" Saragolla durum wheat belongs to the Korasan wheat family (known as Kamut), and arrived from Eastern Europe to Italy over a thousand years ago.

Appreciated for its fragrant semolina, it soon spread to all central and southern regions. However, its cultivation began to shrink around 1700, because it was not very productive.
In Puglia, in the 1900s, it was supplanted by the more productive
Senatore Cappelli durum wheat.

Only a few years ago the "local Saragolla" has coming back to the fields of Basilicata and Puglia, thanks to the commitment of some farmers, including our company.

While you'll cook them, and even from your plate, you will smell the scent of original semolina, almost like fresh pasta.

Our Orecchiette, irregular and with a particular dark color, born from a semi-artisan processing, made from Saragolla durum wheat.

Rich in proteins, lipids, and with a low gluten concentration,
the "ancient" or "local" Saragolla durum wheat belongs to the Korasan wheat family (known as Kamut), and arrived from Eastern Europe to Italy over a thousand years ago.

Appreciated for its fragrant semolina, it soon spread to all central and southern regions. However, its cultivation began to shrink around 1700, because it was not very productive.
In Puglia, in the 1900s, it was supplanted by the more productive
Senatore Cappelli durum wheat.

Only a few years ago the "local Saragolla" has coming back to the fields of Basilicata and Puglia, thanks to the commitment of some farmers, including our company.

While you'll cook them, and even from your plate, you will smell the scent of original semolina, almost like fresh pasta.

Our MEZZEMANICHE , irregular and with a particular dark color, born from a semi-artisan processing, made from Saragolla durum wheat.

Rich in proteins, lipids, and with a low gluten concentration,
the "ancient" or "local" Saragolla durum wheat belongs to the Korasan wheat family (known as Kamut), and arrived from Eastern Europe to Italy over a thousand years ago.

Appreciated for its fragrant semolina, it soon spread to all central and southern regions. However, its cultivation began to shrink around 1700, because it was not very productive.
In Puglia, in the 1900s, it was supplanted by the more productive
Senatore Cappelli durum wheat.

Only a few years ago the "local Saragolla" has coming back to the fields of Basilicata and Puglia, thanks to the commitment of some farmers, including our company.

While you'll cook them, and even from your plate, you will smell the scent of original semolina, almost like fresh pasta.

Our Fusilli, irregular and with a particular dark color, born from a semi-artisan processing, made from Saragolla durum wheat.

Rich in proteins, lipids, and with a low gluten concentration,
the "ancient" or "local" Saragolla durum wheat belongs to the Korasan wheat family (known as Kamut), and arrived from Eastern Europe to Italy over a thousand years ago.

Appreciated for its fragrant semolina, it soon spread to all central and southern regions. However, its cultivation began to shrink around 1700, because it was not very productive.
In Puglia, in the 1900s, it was supplanted by the more productive
Senatore Cappelli durum wheat.

Only a few years ago the "local Saragolla" has coming back to the fields of Basilicata and Puglia, thanks to the commitment of some farmers, including our company.

While you'll cook them, and even from your plate, you will smell the scent of original semolina, almost like fresh pasta.

Our Orecchiette, irregular and with a particular dark color, born from a semi-artisan processing, made from Saragolla durum wheat.

Rich in proteins, lipids, and with a low gluten concentration,
the "ancient" or "local" Saragolla durum wheat belongs to the Korasan wheat family (known as Kamut), and arrived from Eastern Europe to Italy over a thousand years ago.

Appreciated for its fragrant semolina, it soon spread to all central and southern regions. However, its cultivation began to shrink around 1700, because it was not very productive.
In Puglia, in the 1900s, it was supplanted by the more productive
Senatore Cappelli durum wheat.

Only a few years ago the "local Saragolla" has coming back to the fields of Basilicata and Puglia, thanks to the commitment of some farmers, including our company.

While you'll cook them, and even from your plate, you will smell the scent of original semolina, almost like fresh pasta.

Our Pasta, irregular and with a particular dark color, born from a semi-artisan processing, made from Saragolla durum wheat.

Rich in proteins, lipids, and with a low gluten concentration,
the "ancient" or "local" Saragolla durum wheat belongs to the Korasan wheat family (known as Kamut), and arrived from Eastern Europe to Italy over a thousand years ago.

Only a few years ago the "local Saragolla" has coming back to the fields of Basilicata and Puglia, thanks to the commitment of some farmers, including our company.

While you'll cook them, and even from your plate, you will smell the scent of original semolina, almost like fresh pasta.

Our Strascinati, irregular and with a particular dark color, born from a semi-artisan processing, made from Saragolla durum wheat.

Rich in proteins, lipids, and with a low gluten concentration,
the "ancient" or "local" Saragolla durum wheat belongs to the Korasan wheat family (known as Kamut), and arrived from Eastern Europe to Italy over a thousand years ago.

Appreciated for its fragrant semolina, it soon spread to all central and southern regions. However, its cultivation began to shrink around 1700, because it was not very productive.
In Puglia, in the 1900s, it was supplanted by the more productive
Senatore Cappelli durum wheat.

Only a few years ago the "local Saragolla" has coming back to the fields of Basilicata and Puglia, thanks to the commitment of some farmers, including our company.

While you'll cook them, and even from your plate, you will smell the scent of original semolina, almost like fresh pasta.

Our Orecchiette, irregular and with a particular dark color, born from a semi-artisan processing, made from Saragolla durum wheat.

Rich in proteins, lipids, and with a low gluten concentration,
the "ancient" or "local" Saragolla durum wheat belongs to the Korasan wheat family (known as Kamut), and arrived from Eastern Europe to Italy over a thousand years ago.

Appreciated for its fragrant semolina, it soon spread to all central and southern regions. However, its cultivation began to shrink around 1700, because it was not very productive.
In Puglia, in the 1900s, it was supplanted by the more productive
Senatore Cappelli durum wheat.

Only a few years ago the "local Saragolla" has coming back to the fields of Basilicata and Puglia, thanks to the commitment of some farmers, including our company.

While you'll cook them, and even from your plate, you will smell the scent of original semolina, almost like fresh pasta.

Our Orecchiette, irregular and with a particular dark color, born from a semi-artisan processing, made from Saragolla durum wheat.

Rich in proteins, lipids, and with a low gluten concentration,
the "ancient" or "local" Saragolla durum wheat belongs to the Korasan wheat family (known as Kamut), and arrived from Eastern Europe to Italy over a thousand years ago.

Appreciated for its fragrant semolina, it soon spread to all central and southern regions. However, its cultivation began to shrink around 1700, because it was not very productive.
In Puglia, in the 1900s, it was supplanted by the more productive
Senatore Cappelli durum wheat.

Only a few years ago the "local Saragolla" has coming back to the fields of Basilicata and Puglia, thanks to the commitment of some farmers, including our company.

While you'll cook them, and even from your plate, you will smell the scent of original semolina, almost like fresh pasta.

Our Pasta, irregular and with a particular dark color, born from a semi-artisan processing, made from Saragolla durum wheat.

Rich in proteins, lipids, and with a low gluten concentration,
the "ancient" or "local" Saragolla durum wheat belongs to the Korasan wheat family (known as Kamut), and arrived from Eastern Europe to Italy over a thousand years ago.

Only a few years ago the "local Saragolla" has coming back to the fields of Basilicata and Puglia, thanks to the commitment of some farmers, including our company.

While you'll cook them, and even from your plate, you will smell the scent of original semolina, almost like fresh pasta.