100% Italian semolina pasta

One of the most representative pastas of Basilicata and Calabria. Typically it is consumed chickpeas In the form of soup.
The grains used to make this pasta all come from Basilicata between Forenza and Venosa. The semolina produced is made to Genzano di Lucania and the pasta factories used are those of Acerenza and Stigliano. Slow drying and bronze drawing.
It could be said that we are faced with a product made at km0 Between cultivation, collection and processing.

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