Artisan Pasta
From the enchanting hills of Fermano, in the Marche region, the Pastaio passionately creates a strong bond between the wonderful land and your table. “Di Mauro” pasta is a true art handed down from generation to generation, born with the desire to make pasta as it once was. After a careful selection of the best durum wheat semolina and eggs, we move on to production. The slow processing of the dough and the low-temperature extrusion is followed by the determination of the thickness of the sheet and therefore the cut. The drying that precedes packaging is the part that allows you to maintain all the quality of the first phases of work, which is why it is carried out slowly and at low temperatures for a time-varying between 24 and 35 hours. In addition, Di Mauro was recognized at the 2020 Cibus Fiere di Parma, one of the most prestigious food conventions in the world!
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