Italian durum wheat semolina pasta

Pasta produced with Durum wheat semolina I Hungan between Forenza and Venosa. The wheat is then moited in Genzano and then becoming a pasta between the pastures of Oppido and Stigliano with the use of bronze and slow drying drawing. The dough is golden and rough to the touch. At the Nose Sà di Cereals and has a great cooking.

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