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Classic Pasta
Ancient cereals grown in the organic fields of Umbria and Puglia. Simple and genuine, just like hundreds of years ago. Drawing bronze and drying at low temperature (50-60°C).
Regional Pasta
Ancient cereals typical of the regions. Slow drying (18-28 hours) at low temperature (55°C) and handcrafted. To be combined with regional sauces.
Semi-integral spelled wheat pasta
Solleone Bio pasta is dried at low temperature to better preserve its taste and nutritional value. The dough is processed with the traditional bronze drawing method, giving the typical grain that best “captures” the sauce that accompanies it.
Semi-integral spelled wheat pasta
Solleone Bio pasta is dried at low temperature to better preserve its taste and nutritional value. The dough is processed with the traditional bronze drawing method, giving the typical grain that best “captures” the sauce that accompanies it.
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