Italienische Premium-Nudeln aus in Italien angebautem, historischem Bio Hartweizen der Sorte Timilia.
Die vierte Generation ist im besten Sinne konservativ. An der Herstellung der Pasta hat sich nichts geändert. Bester Hartweizen und abruzzisches Quellwasser sind immer noch die Rohstoffe, die für die legendären Nudeln der Familie Peduzzi verwendet werden. Der Teig wird durch handgeschmiedete Bronzescheiben gezogen und die Pasta anschließend bis zu 56 Stunden bei einer Temperatur von 35 Grad getrocknet. Das Ergebnis ist eine raue Nudeloberfläche, perfekt für Saucen, und eine gleichmäßig
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