Italian spaghetti made in Puglia with durum wheat grown on Vallillo’s own estate. The pasta is bronze drawn and dried at low temperatures.
Use for carbonara, cacio e pepe, garlic and olive oil, or tomato sauce.
The durum wheat is grown on Vallillo’s own land in Serracapriola, Puglia.
Yes. It is shaped through bronze dies, which give the strands a rough surface that helps sauce cling.
Protein helps the spaghetti hold its shape and stay firm during cooking.
Each batch is linked to records identifying the field where the wheat was grown.