Pasta

Pasta

Triple "A" Protocol: Dry Pasta

Triple "A" dry pasta:

  • retains its original fragrance and flavor over time, even uncooked;
  • is produced from wheat obtained from seeds selected through mass selection, not modified by irradiation or genetic engineering techniques;
  • is produced from wheat grown using no pesticides, herbicides, PPPs or synthetic fertilizers;
  • is produced from wheat grown using crop rotation;
  • is obtained from wheat harvested when optimally ripe, possibly left to rest in the field in sheaves before threshing and milled when cold weather arrives;
  • is made from fresh, semi-wholegrain or wholegrain flour, coarsely milled (preferably stone-milled) to prevent overheating in artisan mills;
  • is produced by an artisan pasta factory, where it is slowly kneaded without overheating the dough;
  • is dried slowly at a low temperature with the right degree of moisture and ventilation for several days, without ever exceeding 40° C;
  • is labelled specifying the date of harvest, processing and traceability of the entire production chain.