In the mountainous region of Umbria, Italy, we discovered the best pasta we’d ever tasted. Nestled between the Nera River Natural Park and the Marmore Water Fall in “the green heart of Italy” sits the Bartolini Family farm.

Umbria is the only land-locked region of Italy and one of the best growing regions in the world. Here, six generations of Bartolini’s have dedicated themselves to the production of durum wheat, olives, and legumes. Using natural farming methods, the Bartolini’s grow and mill the durum wheat they use to produce our outstanding artisan-crafted, bronze die-cut pasta.  

Rich in protein, the high quality durum wheat yields porous dough that is slowly dehydrated to maintain the highest nutritional value possible. The result is a rough finish and dense pasta that sits up on your plate and holds your favorite olive oil or sauce beautifully.