Health & Flavour
in Perfect Balance
the mediterranean way
We grow, we mill, we craft
every step mastered with care
From Our Fields
We grow, tend, and harvest ancient wheat varieties like Khorasan, Saragolla and Cappelli on our fields within the Alta Murgia Natural Park in Puglia, where we practice exclusively organic farming.
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To Our Stone Mill
We stone mill in small batches, directly in our fields. Unlike cylinder milling, this gentle process preserves the bran and avoids overheating the grain, retaining all the nutrients and aromas of our ancient wheats.
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To Our Pasta Factory
In Gragnano–Napoli, the world’s pasta capital, we proudly carry on a heritage dating back to the 13th century. We use bronze dies, spring water from the ancient Mills Valley, and slow-dry our pasta at a maximum of 40°C for an average of 60 hours.
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To You
Buon
appetito
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