The buononaturale pasta (premium, fresh) is semi-artisanally made with locally sourced ingredients in our laboratories in Irpinia, a fertile Province along the Central-Southern Italian Apennines. It is bronze wire-drawn and undergoes a shorter pasteurization process, in order to preserve the sensorial properties of all the underlying ingredients. As a result, it has a short shelf life of 25 days, on average. Hence, we launched at the SIAL trade show, in Q3 2022 in Paris, an extension of this line:  16 shapes of frozen fresh pasta. 

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 10 shapes, filled or not (mostly with eggs). Some of the more unique variants include: Raviolini with prosciutto crudo, Squid ink tagliatelle, and Ravioli with truffle.