Dry Pasta and Flour

THE SECRET OF SANTA VITTORIA DRY PASTA AND FLOUR
The special taste and nutritional property of our Flour and Dry Pasta were made by mixing 3 special ingredients: old wheat variety such as: Verna for the flour and durum wheat Cappelli and Russello Ibleo  for the dry pasta. We select and grow the wheat in our farm after we bring to the Silvestri’s family water stone mill for a low temperature process. After that we bring our flour to Fabbri’s an historical pasta maker family in Chianti. They use to make and dry the pasta as 100 years ago with a low temperature process too.

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