The supply chain
"Always keep in mind, quality is all a question of method"
We personally oversee our short supply chain, because we know and control every stage of the production, from seed to pasta
Strozzapreti
Caserecce
ricce
The Land method
"The first step, we call the "land method". We define it this way, because it perfectly describes the care we put into the production of our pasta, starting from the selection of which hard grains to grow.
The chosen grain varieties are sown at differing times only in the land most compatible to them. We know which grains ensure the qualitative characteristics of the pasta we want to obtain: favouring yield quality over quantity.
Natural storage
Once harvested, the wheat is stored at room temperature and naturally ventilated, to keep its organoleptic properties intact. In the next phase the coarse-grained semolina is produced, it is ground by cylinders that work at a low speed, without refining the grain and altering its characteristics
Our pasta factory
The Mastro Sapore supply chain is completed in our pasta factory. Here the semolina is mixed with cold water and the subsequent dough is then bronze drawn: finally the pasta is slowly and gently dried at 37°C over 72 hours.