Authentic Italian pasta from small and mid-sized pastifici, made with durum wheat semolina and traditional processing methods such as bronze die-drawing and slow, low-temperature drying. The range includes classic and regional shapes, from orecchiette to gigli, plus organic, ancient-grain and gluten-free options. Suited for restaurant kitchens looking for the right bite and texture, and for specialty stores seeking pasta shapes not found in mass retail.