Calabrian Pasta was born from the passion for a land and its products, and from the desire to bring on the tables the gastronomic specialties of a region, Calabria, rich in traditions, tastes and flavors.
'Nduja, hot peppers, Sila potatoes, Tropea red onion, black pork, porcini mushrooms, are just some of the extraordinary flavors that can be encountered while wandering around Calabria. Calabrian Pasta has collected these products, enhancing their taste, and enclosing them in a casket of pasta, made of durum wheat semolina and flours of Calabrian origin, processed with pure water that flows into the Sila Piccola at over 1400 meters above sea level.
The result is a typical, artisanal, tasty, unique product.
We carefully choose the ingredients we use for our pasta, all of the highest quality, in order to obtain a product of excellence.
We do not use eggs in our pasta, in order to make it light and enhance the flavor of the filling or the sauces that accompany it.
With freezing, we keep all the flavors, aromas and sensations of an entire region.
The fillings are the heart of our product, and they are wrapped in a dough obtained from a bronze drawn sheet, at low temperature, which gives it the right roughness and porosity.
Once produced, we decided to freeze the pasta in order to naturally preserve all the flavors and aromas we gave it during the processing phase. Furthermore, frozen pasta manages to have a longer storage time (18 months), with advantages both in the storage and processing phases.
