This single estate, family business is located in the Gargano mountains and is surrounded by the Gargano National Park.

100% Italian wheat and pure certified water. 

 A long drying process (24/36 hours)  at controlled low temperatures allow the pasta to maintain flavour, consistency and nutritive properties. The traditional artisan method of bronze dies are used to carefully shape the pasta. 

Respect for tradition, attention and care in every detail. 

Cooking Tips:  Always cook pasta in a very large pot of salted water. If you don’t give it enough space to move it will stick together. The Italian’s say it should be as salty as the sea in order to flavour the pasta.   Cook to al dente and then drain. Add a bit of sauce to the noodles and stir so they continue cooking with the sauce. Save the olive oil for the final drizzle when ready to eat and not before! Otherwise, it will just coat the noodle and not allow your sauce to stick to the noodle.

Ideal Pairings: Use these pastas interchangeably with red sauce, meat sauce, white sauce, with cheese and butter, in salads, in soups. Mezze Maniche translates to mean 'short sleeves'. They are a rigid pasta with a rough surface and are perfect for holding thick, creamy and meaty sauces. 

Ingredients: Durum Wheat Semolina Flour, Water

Size:  500g