
Emmer
Stone-ground emmer flour is used to make pasta: small penne, thin noodles, fusilli and tagliatelle made by Pasta d’Alba, a successful company established in 2006 by Dario and Rosangela Mainardi.
It’s a family run artisanal pasta producer: organic products in a high-quality, creative and innovative artisan lab. That’s why we chose them: they know how to promote this precious cultivation that we take care of all year long.