Good pasta comes from wheat producing farms.

From wheat fields to dry pasta to make the taste of our land known.

Dry pasta for the farms
 

Nonetheless, wheat producing farms find a valid ally in pasta. Organic, with ancient grains, perhaps stone ground, strictly bronze drawn and with a slow drying. These are the characteristics sought in pasta that only a farmer producing wheat can guarantee.

How is made dry pasta

But how is dry pasta made? We often pause before what we do not know for fear of what lies ahead of us.  We obviously do not claim that it is trivial, for this reason we would like to make everything clearer thanks to this video.

Which are the advantages for farms?
 

Farms, already having their own wheat,  can benefit from many advantages in entering the world of pasta. We are listing some of them:

•  Low production costs, thanks to the ownership of the raw materials, the areas in which to allocate the pasta factory and the personnel to be allocated. One or two people even in large plants;
•  The logistics of a product that does not require modified atmosphere packaging and has a three-year expiry date;
•  The law protects the consumer by requiring pasta factories to indicate the origin of the semolina…. a wheat-producing farm couldn't ask for better!
•  Access to RDPs, rural development programs, which are economic measures designed to promote and safeguard agricultural land made available by the European community and managed by individual regions.
   

Rural development programs

Rural development constitutes the "second pillar" of the common agricultural policy (CAP), which strengthens the "first pillar" of income support and market measures by improving the social, environmental and economic sustainability of rural areas.