The entire company agricultural surface is located in the countryside of the municipality of Torremaggiore, in the province of Foggia. 95% of the cultivars is Peranzana and the remaining 5% is “rotondella” and “leccino”
From the variety Peranzana, we extract a fruity, delicate oil, which is suitable for many uncooked dishes, and ideal to enhance all the typical flavours of Mediterranean cuisine.
Harvesting is as much a long-awaited as it is a delicate moment in the production. It takes place from the second half of October until December. Drupes are harvested thanks to a facilitated method to be cold-milled and transformed into oil within 12 hours from the harvesting.
The production is meticulously followed to preserve the genuineness of the fruit: from harvesting to storage, from defoliation and washing of the olives to cold pressing.
We chose the high protein MARCO AURELIO wheat, which is renowned for its gluten elasticity in the pasta-making process and can give semolina an amber colour.
Rich in fibres, low glycemic index, dark colour due to the semolina, average cooking time: 5 minutes SINGLE-GRAIN, 100% ITALIAN, only SEMOLINA and WATER. Bronze-drawn, very rough and porous pasta to.
GOLD yellow colour, slightly coarse, without any refining. It contains all the parts of the wheat grain. It adapts well to bread-making.