A revolution in pasta: our wheat, our passion
In the heart of Puglia: the birth of our pasta
In the green expanses of Puglia, our pasta takes shape. It is born from the durum wheat that we cultivate with pride and passion, following the principles of Voluntary Integrated Agriculture. In this environmentally respectful method, we marry organic and conventional practices to produce a protein-rich wheat (>14%), free from Pesticides, Glyphosate, and Mycotoxins.
Grain care: selection and cultivation
We do not just cultivate grain, we care for it like a child. We collaborate with seed companies to select the best varieties, taking into account the peculiarities of our soil and climate. With biennial rotation with legumes, we enrich the fertility of the soil. Our grain is harvested only when it reaches the perfect humidity for storage, and is carefully stored in Big Bags according to organic criteria.
The Crucial Value of Non-GMO Grains in Contemporary Agriculture
Despite technological advancement, we maintain fidelity to agricultural tradition by growing non-GMO grains in our fields. This choice respects and preserves the biodiversity of our ecosystem, highlighting our commitment to sustainable and conscious agriculture.
The magical transformation: from flour to pasta
But it is in the transformation that the magic happens. We transform our wheat into Whole Body Durum Wheat Semolina Remilled, rich in precious Wheat Germ and fibers. This protein-rich flour improves the pasta's texture and reduces starch leakage during cooking, giving an elastic, consistent, and non-sticky pasta.
Traditional methods for unique pasta
To honor the quality of our wheat, we extrude the pasta at low pressure and draw it through bronze, preserving its organoleptic characteristics to the fullest and giving it a rough surface, perfect for embracing every sauce. Drying takes place at very low temperatures (36°/44°), to preserve all the grain's nutrients intact.
The heart of our pasta: the wheat germ
The wheat germ, the heart of our pasta, is a mine of wellness: it contains amino acids, fatty acids, minerals, B vitamins and tocopherols (vitamin E), offering protective and anti-inflammatory properties for the body. The result is a pasta with an unmistakable taste, which releases the intense scent of wheat, cooks in a short time (8/10 min.) and keeps the cooking, offering the digestibility of the pasta of the past.
A product of the earth and passion
Here is our pasta: a product of the earth and passion, a gustatory journey that combines tradition and the search for quality, for a unique experience of its kind.
An authentic culinary experience: Bronze-drawn restaurant spaghetti
Here are the gastronomic indications for bronze-drawn restaurant spaghetti, along with the recommended cooking proportions:
- Carbonara Spaghetti: The rough surface of bronze-drawn spaghetti is ideal for holding the creamy dressing based on eggs, pecorino, and guanciale, ensuring that each bite is perfectly balanced.
- Spaghetti garlic, oil, and chili: This simple but delicious dish requires a pasta that can capture all the aromas of the ingredients. Bronze-drawn spaghetti is perfect for this purpose.
- Pesto Spaghetti: Pesto, with its dense and granular consistency, easily binds to the rough surface of bronze-drawn spaghetti, guaranteeing a full flavor experience.
- Seafood Spaghetti: This dish, rich in marine flavors, benefits from the porous surface of bronze-drawn spaghetti, which retains the fish and seafood-based dressing for a more intense taste.
- Cacio e Pepe Spaghetti: A classic of Roman cuisine, the simplicity of this dish highlights the quality of the spaghetti. Their distinctive flavor and the consistency made possible by the bronze die blend perfectly with the grated pecorino and black pepper.
- Amatriciana Spaghetti: Amatriciana is a typical sauce based on guanciale, pecorino, tomato, and pepper. Bronze-drawn spaghetti is ideal for retaining this tasty dressing.
- Fresh Tomato Sauce: Make a delicious tomato sauce using fresh tomatoes, garlic, olive oil, and basil. The intense flavor of the pasta blends perfectly with the simplicity and freshness of the tomato sauce.
- Spaghetti Bolognese: Although in Italy Bolognese is traditionally served with tagliatelle, in the United States and the United Kingdom it is common to use spaghetti. The recipe has also been adapted, often including carrots and celery in the original meat ragù.
- Spaghetti and Meatballs: This is a classic dish of Italian-American cuisine. The meatballs are cooked in tomato sauce and served with spaghetti. It is not a dish that is commonly found in Italy, but it is very popular in the United States.
- Carbonara Spaghetti: Although the original Italian recipe calls for guanciale, pecorino romano and eggs, in the United States and the United Kingdom it is common to see adapted versions that use pancetta or bacon and sometimes cream.
- Alfredo Spaghetti: Another dish of Italian-American cuisine, Alfredo spaghetti is served with a creamy sauce based on butter and parmesan. In Italy, "Fettuccine Alfredo" is a very specific and not very common dish.
- Tuna Spaghetti: In the United Kingdom, spaghetti with tuna, olives, capers, and tomatoes is a popular and easy to prepare dish.
- Spaghetti Casserole: In the United States, spaghetti is often used in baked casseroles, combined with ingredients such as ground meat, cheese, vegetables and tomato sauce, and then baked in the oven.
- Makarona bil Sayniyeh (Pasta Casserole): This is a very common pasta casserole in the Middle East, where spaghetti is layered with ground meat, onions, tomatoes, and spices, covered with béchamel and baked in the oven.
- Maqluba (Upside Down): In this traditional Palestinian recipe, spaghetti can sometimes replace rice. The dish is made up of meat, rice (or spaghetti), and vegetables like eggplants and cauliflower, which are cooked together and then flipped to serve, hence the name Maqluba meaning "upside down".
- Egyptian Macaroni Bechamel: This is a very popular Egyptian dish similar to lasagna. Spaghetti is used as a layer of pasta, with a filling of ground meat and béchamel sauce.
- Makarona Ma'lish (Pasta with caramelized onions): This is a traditional Yemeni dish where spaghetti is served with caramelized onions, eggs, and spices.
- Ruz bil Sh'erieh (Rice with Vermicelli): Although the name suggests the use of vermicelli, in some variants of this very common Middle Eastern dish, spaghetti can be used instead of vermicelli. The pasta is first browned in butter and then cooked with the rice.
Perfect cooking of bronze-drawn spaghetti: follow these steps
- Prepare the cooking water: For perfect spaghetti cooking, bring a sufficient amount of water to a boil. The ideal ratio is 1 liter of water for every 100 g of pasta.
- Add salt: When the water reaches boiling point, salt it generously with about 10-15 g of salt per liter of water. The salt will help enhance the flavor of the pasta during cooking.
- Add the spaghetti: Pour the bronze-drawn spaghetti into the boiling water. Make sure to gently stir them at the beginning to prevent them from sticking together.
- Cook al dente: Follow the cooking time indicated on the spaghetti package. However, check their consistency a few minutes before the indicated time, as it is advisable to cook them "al dente", i.e. tender but with a slight resistance to the bite.
- Check the cooking: To make sure the spaghetti is cooked to the right point, take one and taste it. It should be soft on the outside but still a bit resistant in the center.
- Drain: Once the desired cooking is achieved, drain the spaghetti using a colander or a skimmer. Avoid rinsing them under cold water, as they will lose the starch that helps the sauce stick.
- Dress and serve: Transfer the spaghetti to a bowl or serving dish. Dress them with your favorite sauce or condiment, gently stirring to evenly distribute the sauce.
Now you are ready to enjoy perfectly cooked bronze-drawn restaurant spaghetti! Bon appétit! Buy the bronze-drawn restaurant spaghetti and discover an authentic taste.
Try our superior quality pasta today!