The traditional and sustainable processing, combined with the meticulous knowledge of the production chain, is what gives Lonigro pasta the particular rough texture and the impeccable cooking that make it an excellence of Tuscan gastronomic craftsmanship.

The durum wheat semolina coming exclusively from Italian mills, is expertly mixed with water at room temperature and then drawn to bronze.

This particular method of processing, guarantees the pasta the fine roughness typical of artisanal production, and allows you to preserve all the nutritional properties, as well as better retain the seasonings.