Full integration of pasta processing for lasagne and cannelloni
The durum wheat flour and eggs used in our products are noble, carefully selected ingredients.
A traditional and perfectly standardised process has been put in place for kneading, laminating, calibrating, cooking and cooling.
A cooling technology applicable for all types of dry pasta (even filled) guarantees that the degree to which the pasta is cooked is consistent and can be reproduced on all batches.
All these steps ensure a laminated fresh pasta with an « Al Dente » texture.