WHOLEMEAL PASTA - SEMOLINA PASTA

Whole durum wheat semolina and water. The pasta is cut using bronze dies, as in the old days, which makes it rougher and facilitates sauce absorption. Drying is slow and at a low temperature, according to the traditional method. The pasta is fragrant, consistent, and resistant to overcooking.

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