Pasta Toscana is entirely produced in Tuscany using the best organic wheat semolina cultivated in our region without pesticides and chemical fertilizers according to the old farming tradition and pure water coming from the springs of the Valdichiana. The production process, within a certified supply chain, combines tradition and innovative technology with bronze drawing and slow drying at low temperatures give our pasta the right roughness, “al dente” cooking and superior organoleptic properties. A conscious choice that lets us taste a product with a high nutritional value in full respect of the environment. Available also as organic egg pasta and organic whole wheat with Omega 3 coming from flaxseed flour (Ala Omega 3) which contains a high amount of fibres, vitamins and mineral. Omega 3 fatty acids contribute to prevent cardiovascular and metabolic diseases.
Via S. Antonino, 107 – 52043 Castiglion Fiorentino (AR) Italy
tel +39 0575 65601 – fax +39 0575 659355