From the memory of the golden fields, dotted with the red of poppies,
Moira and Massimiliano reinvented themselves as farmers to make not a simple consumer pasta, but of quality: from the cultivation of the grains to the grinding, the raw material is followed and selected.
Pasta Picena takes shape in a small artisan workshop, where manual skills and gestures take you back in time.
In a time when wheat was grown in a natural way, without the use of chemical fertilizers and pesticides, and man only put art and passion into creating a product that was good for his body, while fully respecting the environment.
We choose to encourage the organic production of local wheat, the short chain production of the Piceno area, creating good pasta, sustainable for the environment in which we live and for those who buy it.
The semolina is combined with the water of the Sibillini Mountains, bronze drawing and slow drying are used to give the dough all those healthy and natural characteristics, rich in simple ingredients.
PASTA PICENA was born from the need to give life to a product of our territory, durum wheat, which since the time of the Piceni was cultivated in these hills, creating a healthy pact between hands and earth.
The Terre del Piceno occupy the southern part of the Marche Region and are included between the Aso and Tronto rivers. They represent a real itinerary on horseback between the sea and the mountains.
In the middle, the landscape is dominated by rolling hills dotted with beautiful medieval villages and towns where you can immerse yourself in the art and traditions of these fascinating places.
The agricultural lands produce the typical fruits of Mediterranean crops, you will find vineyards and olive groves cared for to perfection, you will seem to admire wonderful gardens.
