How the idea was born
Pasta Picena arises from the need to give life to a product of our territory, the durum wheat, which has been cultivated in a natural way since the age of the Picentes.
We have reinvented our traditions to create not just a simple, but an excellent quality italian pasta: from the cultivation of the grains to the grinding.
Pasta Picena takes shape in our small artisan workshop, where manual skills and gestures take us back in time, in a time when the wheat was grown naturally, without the use of chemical fertilizers and pesticides, and the man put only art and passion in creating a product that was good for his body, in full respect of the environment. We rediscovered pasta and time!
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Latteria Sorrentina Mozzarella Fior Di Latte – In Block 1Kg
£12.50Calling all foodies! Taste the authenticity of Latteria Sorrentina Mozzarella Fior Di Latte - Filone 1Kg. A smooth, tangy delight… -
Angel Hair Capelli d’Angelo Nidi De Cecco 500g
£3.10Long, thin, golden ribbons of pasta prepared with semolina pasta. They appear porous and rough, perfect to retain the sauce… -
Savoiardi Balocco 400g
£3.75CREATE your Masterchef tiramisu with Balocco ladyfingers. These are wheat flour biscuits, regularly used in desserts such as tiramisu or…
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Our wholemeal pasta is produced with certified organic durum wheat and water from the Sibillini Mountains. The milling is done with stone mills to store all the components of the wheat: bran, endosperm and germ. This allows you to keep all the nutritional and vitamin properties unaltered, for a better supply of proteins, fibers and minerals.
We use bronze dies and we dry at an average temperature of 40°C, taking about 25 hours for short pasta and 40 hours for long pasta.
