SPAGHETTI - EGG PASTA

Durum wheat semolina, free-range eggs (20%) and water. The pasta is cut with bronze dies, as in the old days, which makes it rougher and facilitates sauce absorption. The drying process is slow and at a low temperature, following 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 chili peppers, onions, black truffles, or porcini mushrooms from Sila (the mountainous plateau known for having the purest air in Europe), combining tradition with a contemporary perspective.