Our farm is located on a pristine hill called Camporeale in Ariano Irpino, in the province of Avellino. This area is well-suited to the production of high-quality durum wheat, obtained following the traditional cultivation methods of our ancestors, using heirloom seeds that are low-yielding but rich in protein, gluten, and fiber.
We grow our raw materials naturally, avoiding the use of chemical pesticides, which allows us to certify the complete absence of glyphosates and similar substances in our finished products.
Today, aware of the quality of our product, we have created our first FARM PASTA FACTORY, thus guaranteeing the end consumer high-quality, bronze-drawn dry pasta that is healthy, authentic, and above all delicious. All this makes our product unique and locally sourced.
Only those who, like me, are passionate farmers who care for and respect the land and nature, know how to cultivate the land well. The annual fallowing of the soil with the planting of legumes, essential for naturally fixing nitrogen, and the choice of ancient grains, even if they are less productive. These are the "old-fashioned" rules for obtaining a grain rich in gluten and protein. And then passion and commitment to one's work. These are the secrets that make my pasta great, delicious, and healthy.