The buononaturale pasta (premium, ambient) is semi-artisanally made with locally sourced ingredients. It is broze wire-drawn and undergoes a drying process longer than usual (more than 30 hours at low temperature, maximum 50 degrees Celsius). This pasta has been selected by top chefs, such as Chef Christian Le Squer for his three-Michelin-star restaurant Le Cinq at George V in Paris. 

It is available in packs of 500g and in 7 shapes: longs (Linguine, Tagliatelle), sauce catchers (Fusilli, Orecchiette, Rigatoni), giants (Paccheri, Lumaconi or “Snail pasta”).