Pastificio Italyca is a very young entrepreneurial reality of the Lucanian land that was born on the threshold of 2020 in the Materana Hills from the passion for the territory of its founder, who is in love with the ancient pasta-making traditions of Matera.
The goal of Pastifico Italyca lies in enhancing the organoleptic qualities of the grains of the Matera hills through their transformation into Matera pasta. The processing and production system is entirely artisanal to maintain what are the traditions of pasta making, but most importantly, not changing the organoleptic and nutritional substances of the product.
The process
A process with a short supply chain that guarantees the consumer on the high taste of the pasta, through the use of quality raw materials for the production of the pasta is, for Italyca, a social and ethical responsibility rooted in the land and wheat fields and in the culture based on respect for the land, people and the environment.
Production
For the production of Matera pasta, Pastificio Italyca uses only high-quality durum wheat from the Matera area with a high protein content, selected for climatic and organoleptic soil variables.
Farmers in the area are guaranteed adequate remuneration so that they can better plan the development of means and resources.
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