Technology
Made the Italian way
Italian machinery, bronze dies and technologists from Padua, so our pasta stands up to anything in Europe.
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Bronze die
Why bronze, not Teflon
Most mass-market pasta is pressed through Teflon dies, which leave a smooth, shiny surface that sauce slides off.
Bronze leaves a micro-rough surface. The pasta looks matte and velvety and soaks up sauce, exactly as it’s made in Italy.
- Matte, velvety surface
- Sauce stays put instead of running off
- Firm structure after cooking
Under control
Technology without compromise
Computer control
An electronic system controls the entire process, from raw material to warehouse.
Remote control from Italy
Italian specialists monitor the line remotely in real time.
Technologists from Padua
Ongoing quality oversight from visiting food and agricultural technologists.
GOST
Quality fully meets GOST standards, with nutritional value preserved as far as possible.
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