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Marka: Antico Pastificio Morelli
Format : 500 gr.
The family
The Antico Pastificio Morelli 1860 has been producing pasta in Tuscany for five generations, and nowadays the management is carried out by father Dino and his three sons Lucia, Antonio, Marco Morelli.
Artisans
With artisanal techniques, dried pasta is produced both classic and particular.
Everything starts with a careful selection of Italian or Tuscan semolina and other raw materials assembled with the same techniques of the past, then slow dough, bronze dies, hand spread on looms and drying at low temperature (maximum 50 ° for 36 hours) in an environment that is suitable and compliant with all regulations, the plant is not large but equipped with all the best IFS high level certified technologies.
Format : 500 gr.
The family
The Antico Pastificio Morelli 1860 has been producing pasta in Tuscany for five generations, and nowadays the management is carried out by father Dino and his three sons Lucia, Antonio, Marco Morelli.
Artisans
With artisanal techniques, dried pasta is produced both classic and particular.
Everything starts with a careful selection of Italian or Tuscan semolina and other raw materials assembled with the same techniques of the past, then slow dough, bronze dies, hand spread on looms and drying at low temperature (maximum 50 ° for 36 hours) in an environment that is suitable and compliant with all regulations, the plant is not large but equipped with all the best IFS high level certified technologies.
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