Our very high quality stems from two simple ideas: we start off with only the finest wheat and we monitor the production cycle constantly, along the whole chain from grain selection and cleaning to the final drying process.
We make use of knowledge acquired in earlier times to select and mix the best durum wheat.Then we bring out all its characteristics as it taken through the continuous automatic processes of milling and conversion into pasta or semolina. This safeguards the products' natural taste and smell. Then comes slow drying at low temperatures to ensure that the pasta will deliver all of its goodness to the consumer's sense organs and maintain a good balance.
The next stage is to test the microbiological, physical and chemical soundness of our products. This is also carried out automatically, untouched by hand - another guarantee of the hight standards of hygien we adopt. Packaging and stocking operations are computer-controlled, another process that ensures complete freshness for the consumer.
Our company's certification is: UNI EN ISO 9001:2000 (Quality System) and UNI EN ISO 14001:2004  (Integrated Quality and Environmental System)

The first operation is cleaning the selected grain, which cleared of extraneous matter and impurities is washed, left to settle and then given a final cleaning in the "thrasher" or "scrubber". The wheat is then ground in the mill and passed several times through finer mills to be cut into flour ready to be kneaded into dough.
At this point it is nearly ready to be turned into pasta.  The stages are: cutting it into doses, mixing with water, extruding or wire-drawing into forms and, if not to be eaten as "fresh" pasta, drying. All these operations are carried out by different components of the machinery known as the press.  It is either pressed into sheets from which the various shapes and forms of short pasta are cut, or, the extruded strips are lined up onto beds of pipes and then cut to size. Pasta made in this way is as fresh as the homemade product.  Alternatively the fresh pasta can be dried.  This is done by placing it on moving racks in the drying room, when excess water will slowly evaporate while the full aroma of the pasta will be preserved. After the pasta has dried, it is placed in storage silos to settle to a uniform temperature. It is then packaged and will be ready to be eaten whenever you want.