The tajarin, the typical pasta of the local cooking tradition, the Tagliatelle and the Pappardelle are manufactured following the traditional process, using selected durum wheat flour and fresh eggs only, that lend an unmistakable intense yellow colour. This pasta is manufactured by rolling and it is subject to a slow and not very hot drying-process, recollecting the natural desiccation.

Available in the following size: 250 gr.  700 gr.  5 Kg.