Pasta on the table

"Pasta on the table," Mamma Angiolina would shout from the window!

Ravioli stuffed with ricotta and served with garden tomato sauce were the symbol of a great family celebration, and the table was the gathering place for those who went to work in the fields and those who already had big dreams.

The raw ingredients were local: eggs from our own chickens, flour from our own harvested wheat, ricotta made from our cows' milk, and the sauce made with tomatoes from the garden!

It was with this simple and genuine dish that we began our homemade pasta journey here, and then, year after year, we experimented with ever more pasta varieties.

From lasagna to tordello, from cappellaccio to fusilli, made one by one with a passion for healthy eating and the memory of ancient aromas and flavors that still warm the heart today.