Our handmade, artisanal pasta in traditional shapes and sizes is bronze die cut, dried at low temperatures and made in Cosenza in Calabria.
Conchiglie are shells which are traditionally served with chunky sauces which fill the insides of each shell! The outsides have ridges so that the sauce clings well there too! They are also good for baked pasta dishes.
Durum wheat semolina, water.
The Raguso family have been farmers for generations, sowing and cultivating wheat on their land in Puglia and Basilicata, two areas particularly suited for the best Italian wheat.
Their farm is modern and organized with production cycles with low environmental impact: Each process is carefully controlled: sowing, cultivation, harvesting, storage, grinding, production and packaging of pasta. The family use artisanal methods processing and drying the pasta in a natural way to protect its organoleptic properties.
The supply chain is short and “zero km”, the production waste of wheat is reused as feed (zero pesticides), and packaging is produced from recyclable paper.
They use the stables - where the animals that feed in fallow fields live - to produce biomass. Their pellets are self-produced, starting from pruning residues, ensuring a functional reuse of wood waste. Their goal for 2022 is to accurately quantify the carbon footprint of each single pack of pasta, trying more and more to aim for zero.