Slow Drying

Waiting and letting pasta dry slowly is the distinctive value of our production method.

The method of slow drying at low temperatures, an ancient legacy that we have kept over time, ensures that pasta preserves color, scent, nutritional value and the taste of wheat.

Our drying follows a process that respects the integrity of raw material, with a duration of 18 hours for some formats.

The slow drying at low temperatures preserves the structure of gluten and prevents the dispersion of important nutrients and the development of harmful elements such as furosine.