Italian Durum Wheat Semolina Pasta

Pasta produced with durum wheat semolina from the Iungano company between Forenza and Venosa. The wheat is then milled in Genzano and transformed into pasta at the Pastifici of Oppido and Stigliano using bronze drawing and slow drying. The pasta is golden and has a rough texture. It has a cereal aroma and cooks excellently.

In addition to this pasta format, we have also included the Whole Wheat version by Leonardo Barisano from Stigliano. The wheat is cultivated by him on his property and transformed by the Pastificio Fatti in Casa of Stigliano.

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