Manual skill and strict controls

Tested procedures for an excellent result

Today the manual skill is still important during the production. The long and short shapes are manually cutted and  laid on the looms; manually moved in the caissons and manually packaged.

The production is always controlled from the boss and the employees to ensure the best product, the  regulation of the drying' s temperature, the acidity rate and the air's humidity control. The flavor and the taste of the pasta are controlled with cooking and tasting tests.