Our PATENTED production method ensures that the dough is rolled out like a sheet, cut and left to rest hanging. By not using dies or invasive tools, we are able to provide you with a product worthy of fresh handmade pasta, while maintaining all those advantages that only a dry product can offer.
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Some of the chefs we've had the pleasure of collaborating with
“He defined us in his book "In search of perfection" as probably the best pasta in Italy”Heston BlumenthalChef 3 Michelin stars
“Chef Patron of the Osteria Enoteca Cuntitt in 2020, in his career he has experience of the caliber of “Da Vittorio” and the international school of Gualtiero Marchesi “Alma”.”Federico PalladinoBest Commis of Switzerland
“Chef and owner of two of San Francisco's most critically acclaimed restaurants.”Michael TuskJames Beard Foundation Award
“Executive chef of the British royal family from 1987 to 1990”Enrico DerflingerAlessi Lifetime Achievement Award
"Former Rector of the Order of Masters of Cuisine"George NardelliHe represents Italy on behalf of the FIC