we produce Balsamic Vinegar of Modena for over 3 generations
Since 1991 Piero and his son Rinaldo, teamed to maximise the purity of the crop. They made the bold decision to select only one type of rice, the Carnaroli, which at the time was very little-known but now is representative of the Italian gastronomic culture. Soon thereafter, Piero’s other children Umberto and Anna became involved in developing Acquerello. They dedicated themselves to marketing and image. Maria Nava, Piero’s wife, became responsible for the commercial aspects of the business
Pasta Durante has an harmonious and full taste, fresh and rich at the same time. His scent is felt right away, since the water bubb. Our pasta is the outcome of the same will, searching for the aroma and the texture excellence, because its production is an art which needs to go through complicated steps, connected on a fragile balance: grain quality, dough realization with the right level of humidity, the extrusion by bronze wire drawing machine, slow and low temperature drying, natural cooling and manual packaging. To the pure water from Monte Catria and Nerone, we only add raw materials chosen carefully: durum wheat flour, whole wheat flour, eggs rigorously selected from farmers who share with us the high quality goal. We work the grain with respect and experience, developing the right balance between ingredients in order to obtain the toughness at cooking and flavor perfection. Everything is born from wise hands, as in an old atelier where the manufactured product follows a tradition, slow and prepared with attention to the smallest details. The durum wheat flour is obtained from the heart of the grain, inside the mills situated in the south of Marche region, biological certified and stocked in location. the origins of Ugo Guerra choice is linked to a special family, settled in the territory and tradition, livened up by a big passion and dedication for Pasta lab. Hard work, artisan attention, intuition and persistency characterized the twenty-years experience in the art of making pasta. Stefano Leoni family’s fields are cultivated since decades by Stefano Cappelli , famous for his excellent high quality wheat, for making the best quality pasta, for his pureness. Dark are his sheaf of wheat, big his grain, tall his trunks which bend to wind and rain.
LET’S EMBARK ON A JOURNEY DISCOVERING THE AUTHENTIC ITALIAN TASTE
Attention to detail and desire to make a great product.
WE RENEW THE TRADITION EVERY DAY
Filotea egg pasta is produced following an Ancient Recipe from the Marche region. An artisan product made with genuine ingredients, reminiscent of the pasta traditionally prepared by the grandmothers for the Sunday meals with all the family.
FATTI DI UN’ALTRA PASTA
Our company, situated in the heart of the Marche region, was created with the objective of reproducing the genuine pasta, as made by the grandmothers in the past. Our artisan manufacturing is essential to obtain a unique product, which is incredibly light and easy to digest, while its textured surface helps absorbing the sauces, thus exalting the flavour of all ingredients. Selecting the finest flours, durum wheat semolina and freshest eggs, it is our way to to carry out the Italian food tradition, with a stronger passion every day.
The Salvadori di Wiesenhoff family personally manages the farm that produces top quality Italian rice: you can visit the fields around the Abbey and the shop where you can buy Principato di Lucedio rice, ready-to-cook risottos with natural ingredients, but also pasta and rice-based baked products. The Principato di Lucedio is open to the public, according to the calendar indicated on “Visit Lucedio”, but it is also available to host private events, from cultural events to corporate parties, but it is mainly a dream location to organize a classy wedding.