The iconic Italian pasta known and appreciated throughout the world, the "maccherone" par excellence. With their generous diameter and wrinkled ribs, our Rigatoni cling to the sauce, embracing any ingredient. They are perfect to accompany red sauces as well as baked gratin preparations. Maximum digestibility, maximum satisfaction on the palate: an ideal combination for unforgettable dishes.

No compromises -> The grains are grinded in our stone mill inside the Cilento, Vallo di Diano, and Alburni National Park. We store our semolina in our temperature-controlled warehouse to maintain its integrity and purity. All parts of the grains are used to create our pasta with bronze dies, drying them at low temperatures for up to 55 hours.

It has a low gluten index (a measure of the structural strength of gluten), making it generally suitable for consumption by those who have difficulty assimilating the very stubborn gluten of modern grains, with the exception of those with celiac disease.

SARAGOLLA is an ancient variety of durum wheat originating from Central and Southern Italy. It comes from wild spelt, the first cereal used by man and for its high content protein, it is particularly suitable for preparation of pasta, bread and pizza. Rich in minerals and with a low gluten index, it turns out particularly suitable for those with difficulties in the assimilation of the very tenacious gluten found in modern grains, other than celiac disease.

About cultivation and value -> LOW IMPACT ANCIENT WHEAT VARIETIES in marginal areas. We grow our ancient grains using Organic Farming practices, renewable energy sources for the stone mill and collect rainwater to irrigate the fields, maintaining soil fertility through composting of processing residues and the practice of crop rotation. Furthermore, we give our farmers a “FAIR PRICE” to compensate for lower yields.

The commitment to conducting regenerative agriculture that is truly sustainable for the environment is total in every aspect of the activities.