LUMACONI - SEMOLINA PASTA

Durum wheat semolina and water. The pasta is cut with bronze dies, as in the past, which makes it rougher and facilitates sauce absorption. Drying is slow and at a low temperature, according to the traditional method. A fragrant, consistent pasta that resists overcooking.

Strongly connected to their region of origin, Calabria, the Pirro brothers select typical products from their land, such as Calabrian chilli, onion, black truffle, or porcini mushrooms from Sila (the mountainous plateau known for having the purest air in Europe), combining tradition with a contemporary perspective.