The buononaturale dried pasta are made semi-artisanally through bronze wire drawing, with simplicity and passion, in the fertile southern Italian province of Irpinia. The dough, made from durum wheat semolina and water, is conceived to best withstand the cooking process. The fresh pasta range includes ten formats: Fusilli, Potato gnocchi, and Orecchiette (known as "The sauce catchers" due to cavities along their surface which make them ideal for trapping sauces or the smaller ingredients they are cooked with); Lasagna leaves, Tagliatelle, and Squid ink tagliatelle (known as "The longs" due to their elongated shape); and Raviolini al prosciutto, Ravioli with provola, Ravioli with truffle, and Ravioli with ricotta (known as "The fulls" due to them being filled with locally sourced ingredients: Parmigiano Reggiano, ricotta, and either black truffle or prosciutto or provola cheese).