To achieve a classic al dente consistency, Favuzzi artisanal pasta undergoes a slow drying process at 30°C for 12 to 20 hours, depending on thickness. This ensures the centre of the pasta stays firmer and doesn’t cook as much once plunged into boiling water. Thanks to this consistency, your pasta dishes will be a success, every time.

Uses: Meat sauces, fish and seafood sauces, tomato sauces and pestos.

Distinctives attributes: The difference is obvious when this product is compared to mass produced pasta, extruded in Teflon casts: they are shiny and smooth, which means the sauce can't coat the pasta and ends up at the bottom of the plate instead.

This pasta is produced in one of Italy's purest, most pollutant-free areas: the mountains of the Antola natural reserve. It is made with spring water that also comes from the reserve and glyphosate-free Italian durum wheat semolina of the highest quality.

Origin: Montoggio, Liguria, Italy.

Artisan: The Minaglia brothers have been making artisanal pasta for over 30 years in their hometown of Montoggio, located in the Apennine mountains near Genoa, Italy, a remarkably beautiful region just a short distance from the Antola nature park. Using only their artisanal expertise and guaranteed 100% Italian ingredients, such as pure spring water and locally grown durum wheat semolina, Paolo and Francesco strive to preserve the centuries-old regional tradition of extruding pasta in bronze casts. They are ranked among the world's top specialty Ligurian pasta makers, earning international accolades with their delicious, unparalleled products.

About Favuzzi

For generations, the Favuzzi family has lived according to the rhythm of the harvests near the Adriatic coast, in Italy. Michel Favuzzi, their founder, discovered the family's olive growing tradition through his uncle Damiano during a trip to Europe. It is worth noting that food is part of every conversation with the Favuzzis. Each family member is deeply attached to the land, passionate about doing things well, and focused on quality over high yield. Damiano is both a chef and an agricultural producer; it was he who encouraged his nephew to import an extra virgin olive oil bearing a protected designation of origin (PDO). This oil, produced by the oil cooperative most Favuzzi family members belong to, marked the beginning of the adventure.