We have been fascinated by corn ever since we were children- and not only due to Mamma Luisa´s fabulous polenta-dishes. Therefore we were very keen to use this cereal for our pasta. Production takes place manually and according to traditional methods, which is unique for corn pasta: The fresh dough is worked with handmade bronze forms and then carefully placed by handon wooden bars for up to 30 hours of slow drying. The result is an artisan made pasta, that enables the full-bodied corn flavour to fully unfold. By the way - all of our corn pastas are produced in a gluten-free plant and are therefore suitable for a gluten-free diet.
Our corn pasta especially loves these types of sauces: Sauces with ricotta, cheese, mushrooms, truffles, meat, venison just as well as a simple tomato sauce.
- Spaghettoni 250g (corn-egg)
- Radiatori 250g (corn-rice)
- Fettuccine 250g (corn-rice)