Quality cannot be created in a day,it is slowly reached after years of work.the main features distinguishing our company are:

- our long term experience

- our attention to traditions: we exclusively produce pasta in 125 gr.paper packaging never in 250 gr.packaging.

haccp: (zoom)

INGREDIENT LIST:
Egg pasta	Three colours egg Pasta	Specialties	Spelt specialties
- Pasteurized eggs - Durum wheat flour	- Pasteurized eggs - Durum wheat flour - Dehvdrated Spinach - Dehvdrated Tòmatoes	- Water- Spelt Flour - Dehvdrated Mushroom - Dehvdrated Sage - Dehvdrated Nettle - Cuttle Fish Ink - Dehvdrated  Spinach	100% Spelt flour
REFERENCE TO THE LIST INTERNAL CODE
All articles	ART.    30 - 32 - 34 - 37 - 38	ART.    11 - 12 - 13 - 14 - 15    16 - 17 - 18 - 19 - 20    22 - 25 - 28 - 80 - 81    82 - 83 - 84 - 85	ART.   506 - 507 - 515      526 - 527 - 533    535 - 536 - 550    555 - 557 - 558    559
MICROBIOLOGICAL FEATURES:
- Mesophyll aerobic germs: below law limit        on 3 u.c. 10.000 on 2 u'c 1.000.000      - Total coliforms: absent      - Eschericlia Coli: absent      - Salmonella: absent      - Clostrides: absent      - Not Aureus Staphylococcus: below law limit        on 3 u.c. 100 on 2 u.c 1000      - Fecal StrePtococcus: absent      -Yeast and Mould: absent
CHEMICAL PHYSICAL FEATURES: EGG PASTA   (from average of our data)
Humidity at the origin              < 12,50 %      Totaf protein (Nx6,25)               13'23 %TQ           14,82 % SS      Ash (550° C)                                0,92 % TQ              1,03 % SS      Acidity                                          ...............                1,03 % SS      Weende                                       0,30 % TQ              0'33 % SS      TQ: value referred to 100 gr. of product ìtself      SS : value referred to 100 gr of dry product"