What does it mean that you make pasta with raw flours?

Unlike what happens into big industries where flour is obtained from the milling of pre-cooked pulses, our grains, once dried, are grinded directly by stone. This allows us to obtain flours that keep intact the original qualities of the raw material used.

Where is your pasta produced?

Our factory is located in the Monti Sibillini National Park, in the village of San Ruffino, a small hamlet of Amandola. We are in the middle of the countryside, in an uncontaminated area, far from industrial settlements and large communication routes.

Does your factory only process gluten-free products or also products without other allergens (eggs, nuts, milk, lactose or others)?

Our factory is only dedicated to the production of pulses pasta from naturally gluten-free flours, which are always analysed for the maximum limit of 20 ppm. No allergen can be present in our products directly or cross-pollinated.

What do you mean when you talk about short supply chains and agreements with farmers?

The pulses used to produce flour for our pasta are grown in the Monti Sibillini district by organic farms which have signed an agreement with us. This allows us to guarantee traced and certified supplies from the seed to the grain.

Which certifications does your company have?

We are certified organic by Suolo e Salute and the certification is recognised in many foreign countries. We also have certifications such as IFS, HCCP, BRC and Vegan Ok. We also use Blockchain technology to trace every processing phase from seed to table, making everything transparent to the consumer by reading the QR-code on the packaging.

How did you choose your packaging?

We wanted to pack our products in a sustainable way: FSC-certified cardboard boxes from sustainable sources, compostable inner bags, single portions to reduce food waste.

How can you be sure that your products are 100% Italian?

From the seed to the consumer’s table, every ingredient and every step is Made in Italy, including the processing machinery. In order to keep our status as an organic farm, we are subjected to strict annual checks by inspectors sent by the relevant body, both on raw materials from our own farms and on the products we sell. The purpose of this inspection is precisely to check, on the one hand, the quantitative correspondence between the raw materials used, which must have Italy as their place of origin, and the pasta produced, and on the other hand, the actual compliance of the information on the label (country of milling, place of production).

Are your products vegan? How can a vegan consumer be sure of that?

As shown by the symbol printed on the packaging, our products do not contain any animal-derived ingredients, that’s why they have passed all necessary checks to obtain Vegan Ok certification, a certification that is also recognised abroad.

Can your products have small imperfections?

This is possible because of the natural ingredients and the careful craftsmanship.

How can you tell that your products are high quality?

We only use certified and labelled seeds that we expertly grind by stone to obtain raw flours of superior quality. These flours, mixed with low-mineral content water that comes from a mountain spring just a few kilometres from the pasta factory. Afterwards, they are processed at low pressure to obtain a legume dough which, dried slowly at low temperatures, respects all the natural properties of the legumes.

Are your products easy to cook? Do they meet modern tastes and needs?

Although they come from a thousand-year-old tradition that is typical of the whole Mediterranean area, the choice to give legumes the format of pasta, on the one hand, leaves intact the appreciation they have thanks to their important nutritional contribution, and, on the other hand, makes it easier to use them in cooking thanks to the versatility and simplicity in preparation.