We have selected top artisanal producers for fresh and dried pasta (durum wheat-based and eggs-based), elaborated with 100% local ingredients.
We propose two high-quality rice producers from the reputed rice cultivation area of Piedmont, with a special focus on the Carnaroli variety for risottos.
We value the great Italian tradition of dried breads and grissini, notably the finest breadsticks from the top artisan in Piedmont.
We propose the flours of the leading mill in Italy for high quality pizza production, artisanal bakery and fresh pasta elaboration.
Verrigni – Antico Pastificio Rosetano
Top notch products, Italian durum wheat semolina, artisanal production, formats and texture innovation.
Durum wheat pasta, organic, no gluten, bronze and gold molded
Delicate taste and firm texture, local top wheat and free-range eggs.
Dried, eggs pasta: tagliolini, tagliatelle, pappardelle, lasagna sheets
The #1 carnaroli rice for its taste and nutritive properties, the preferred by top chefs.
1 year and 7 years aged Carnaroli
Cucina delle Langhe
Artisanal pasta production with local, fresh, seasonal ingredients.
Fresh traditional pasta, notably the Agnolotti del Plin (small raviolis)
Historical rice producer for always perfect risotto.
Carnaroli, Vialone Nano and Black Venere rice
Wheat and cereals selection, milling plant and techniques, high quality product range, bakery and Pizza school.
Petra stone-milled flours