BIO Pasta

Our pasta factory was founded at the foot of Mount Subasio between Assisi, Perugia and Spoleto. Our production processes are inspired by traditional methods employed by Umbrian pasta-makers as far back as the beginning of the last century, We’ve been involved in farming since the days when manual labor was the main resource available, and our hills were dotted with freshly harvested wheat stacks and haystacks ready for winter.

Producing dried pasta was a natural evolution of this farming tradition. We began in a small workshop, moving in the early ’90s to the current premises, which was modernized and extended in 2003. Our current processes remain firmly rooted in tradition: bronze dies, wooden trays, bundles (nests) arranged by hand with artisanal skill, slow drying at a low temperature. All of this, combined with our region’s spring water, results in a rough, porous pasta that is perfect for capturing sauce, with an unmistakable texture and flavor. Our pasta production is intended for a market very focused on the quality and authenticity of artisanal products and made up of consumers looking for the flavor of homemade pasta and rice dishes on the shelves of their favorite grocery store.