It is one of the oldest type of pasta and belongs to the ‘dragged’ type, due to the movement required to make it, hence the name by which it is called in Apulia and Lucania land, the ‘strascinata’. The most skilled housewives are able to make kilos of pasta using several fingers of their hands and at the same time with almost hypnotic movements.
Here, in a land kissed by the sun, is born the most representative Apulian Pasta “Le Regionali”.
Each shape tells its own story. Produced with the best organic durum wheat semolina, grown in our land, without pesticides or chemical fertilizers.
Our tradition teaches us that to make good things we need simple ingredients and slow steps. Water flowing from our springs and flour from our land, thus we obtain pasta with an extraordinary and unmistakable taste. The slow drying time at low temperature preserve the authentic flavour of the grain and the bronze drawing process, gives the pasta a unique texture and roughness, suitable to better hold any condiments.
Added Values
Added Values
TUTTI I FORMATI DI PASTA BIO IN UN’UNICA BOX REGALO
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The Majolica of Laterza has always been known as one of the most representative artistic ceramic production in the world. Even today, our craftsmen’s workshops tell and spread this ancient art made up of tradition and passion. The artefacts illustrate various aspects of the Laertina civilisation, representing scenes from farmers’ daily lives and their work in the wheat fields. This is the origin of the union between Majolica and our pasta, made artisanally with the grain of our territory.