Noble origins. Unique recipes.
Fishermen’s expertise, the authenticity of fresh handmade pasta, the flavors of freshly picked vegetables, the ancient secrets of small artisans: no need to travel far to find best raw materials. Specialties include selected vegetables, cultivated and freshly processed in Apulia, and a selection of olives, featuring the best varietals in the Mediterranean area. Anchovies are supplied by the main Italian ports of the Adriatic Sea, and all the fresh pasta production is run only with durum wheat flour cultivated in the Tuscan Maremma.
A careful process, for highly traditional, original recipes.