Excellence at the table.
The Artisanal Pasta Schinosa is produced in purity from semolina obtained from the grinding of durum wheat of the ancient variety Saragolla, a superior quality rich in nutritional properties.
This prized variety, introduced in Italy at the time of the Reign of the Two Sicily, is now cultivated by the family farm in the countryside of Chieuti, in the province of Foggia.
From the Saragolla wheat is obtained the semolina, thanks to an ancient stone mill, in full respect of tradition. After this step, the dough is processed with care and without haste: slow kneading, pressing, bronze drawing and drying at low temperature to preserve all the characteristics of excellence of our wheat.