DRY PASTA IN MANY FORMATS AND TASTE
We have departed from the context of traditional pasta to offer new special formats that are different from one another in taste and the semolinas and flours used. We also use different raw materials such as: spelt, barley and rye – better known as ancient grains, – varieties of grain from past time that have remained genuine and original and have not been modified by humankind to increase the yield. Of course, not forgetting the legumes, the latest tasty and flavourful idea from Dalla Costa that were the forerunners of gluten free pasta.
EXTRUSION THROUGH BRONZE
Extrusion through bronze dies produces a rough and porous pasta, able to capture and enhance sauces, aromas and flavours. Each individual format has its own special die, analysed by expert professionals who study the right thickness for the shape. It is precisely this thickness that dictates the ideal cooking time. Nothing can be left to chance because excellence deserves all our attention.