Italy is the country of pasta, and it was invented in Napoli. Still today, Moccia pasta is produced with water from the Lattari mountains and Gragnano air. In Fermo in the Marche region, Massimo Mancini selects and cultivates grain used for his pasta that is slightly more amber in colour and bursts with aroma whilst it is being cooked far more than industrially manufactured pasta. Marcozzi in Campofilone adds eggs to it, and lots of them and the pasta is then cut by hand and carefully laid down on trays. When it is cooked and flavoured it is truly extraordinary. Furthermore, in Magliano in the Piedmont region, Alfieri produces true works of art...that it tastes delicious is only a detail.
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