We use premium bronze casts to impart to our pasta a lovely porous texture, to which sauces stick more easily. To achieve a classic al dente consistency, our artisanal pasta undergoes a slow drying process at 30°C for 12 to 20 hours, depending on thickness. This ensures the centre of the pasta stays firmer and doesn’t cook as much once plunged into boiling water. Thanks to this consistency, your pasta dishes will be a success, every time.
Penne are ideal for cold salads and cheese or creamy sauces.
The difference is obvious when our product is compared to mass produced pasta, extruded in Teflon casts: they are shiny and smooth, which means the sauce can't coat the pasta and ends up at the bottom of the plate instead.
Our pasta is produced in one of Italy's purest, most pollutant-free areas: the mountains of the Antola natural reserve. It is made with spring water that also comes from the reserve and glyphosate-free Italian durum wheat semolina of the highest quality.
Montoggio, Liguria, Italy.
History and anecdotes
Penne are one of the few pasta shapes whose date and place of creation are known with certainty. In 1865, Giovanni Battista Capurro, a pasta maker based in San Martino d’Albaro, near Genoa, patented a machine he had invented to cut pasta on the diagonal. His invention was revolutionary in that it made it possible to cut fresh pasta in that shape without crushing it.