SCIALATIELLI - SEMOLINA PASTA

Durum wheat semolina and water. The pasta is cut using 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 is resistant to overcooking.

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