An emotion. Simple, authentic, with an ancient flavor.
This is what I have enclosed in this package.

The family memories we all share, ideally gathered around a table for a generous, steaming plate of pasta.

My mother used store-bought pasta every day, except on Sundays, when she would make it by hand—and what a difference! Yet, no matter what, she always managed to move us with her variety of imaginative sauces and seasonings.

This pasta project was born from a sentimental motivation, combined with a pursuit of quality.

The durum wheat of the Senatore Cappelli variety, the main ingredient, is grown in Abruzzo and then processed in Cercemaggiore by the skilled hands of Molise pasta makers.

The result is this pleasantly rough pasta, with a genuine flavor that holds up beautifully during cooking. But let’s remember not to exceed the recommended cooking time.

The final toss is key, but be careful: in the pan, pasta must be guided, never mistreated.