dry pasta Italy

...The processing of Dry Pasta: the method used is gentle and essentially consists of 4 different phases: Mixing phase: we exclusively use 100% Italian durum wheat semolina with high protein content. Each type of pasta requires an appropriate mixture of semolina and water. The cold mixing (not exceeding 35°C) prevents the 'thermal denaturation' of gluten, the precious substance contained in wheat...

... special product rich in vitamins, proteins, and minerals, from which multiple shapes are made, all bronze-drawn. The drying process, almost natural, occurs at 30/40°C for a period ranging from 8 to 24 hours so that the pasta retains all its flavor. The methods are all artisanal, but the contribution of modern technologies is not excluded, allowing, among other things, steam pasteurization, immediate packaging of fresh pasta in a modified atmosphere, and sterilization of the finished product. Production stands at around 1,200 kilograms per day.

...The passion for making good things according to tradition WHO WE ARE In 2019, the Pallante family, already active in the dry pasta segment, decided to invest by revitalizing the historic plant in Fisciano, transforming it into Industrie Alimentari Pallante, renewing the facilities to ensure the highest quality of its products. THE PRODUCTION LINES The Fresca & Buona line of Pasta Reggia was...

MAISON DEL CELIACO is a brand of a company authorized by the Ministry of Health for the production of GLUTEN-FREE foods in Pastry, Gastronomy, and Pasta. Our production lines range from FROZEN to FRESH to DRY. The products are artisanal and free from preservatives, making them unmatched in terms of taste and nutritional values. MAISON DEL CELIACO is our registered trademark and also an innovative...

... a flock of 2,150 Sardinian sheep and approximately 650 Maltese and Sardinian goats. La Prestigio Italiano, leveraging its experience and knowledge of the gastronomic sector, today seeks, selects, and produces those sometimes-forgotten excellences. It also promotes innovative culinary proposals from Italian creativity. Today, La Prestigio Italiano selects, produces, and markets cheese, fresh pasta, dry pasta, oil, and wine... all sourced from its own lands and laboratories. Everything is crafted artisanally, just to savor the taste of both tradition and culinary inventiveness that defines them.

Our company produces durum wheat semolina pasta in an artisanal way, but with the most modern machinery, employing a completely artisanal process, such as slow and long drying (about 3-4 days) at very low temperatures (40°-45°). The dies are exclusively made of bronze, providing a unique porosity. All of this, combined with our special selection of semolinas and the expertise of our Master Pasta Maker, results in a unique product.

WE PROVIDE COILS, BAGS, AND SHEETS OF FLEXIBLE PACKAGING, UNPRINTED OR PRINTED IN FLEXO OR ROTARY UP TO 10 COLORS. TO CREATE OUR MONOFILM, DUPLEX, OR TRIPLEX, WE CAN USE FILMS OF NY, NY CAST, PET, PET PVDC, PET MET, ALUMINUM, BOPP, CPP, PE, EVOH OR PVOH FILM, PA, ETC. OUR PRODUCTS CAN BE USED FOR PACKAGING FOOD AND NON-FOOD ITEMS, SUCH AS: DRY PASTA, FRESH PASTA, RICE, COFFEE, SLICED CHEESE...

Artisanal company that produces products based on black truffle and white truffle, such as truffle sauces, truffle oil, truffle creams, truffle honey, dried porcini mushrooms, truffle cheese, truffle sausage, truffle seasonings, truffle-flavored dry pasta, and much more.