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Pasta Negri

The Pasta Negri Artisanal Factory is located in the heart of the Valtellines Alps, in the small village of Chiuro. Here the family Negri continues with passion this production activities preserving the ancient traditions of this historic valley. The unspoiled environment, dominated by terraces and extreme viticulture, is a frame that makes this craft pasta special. Starting from raw materials, carefully chosen and strictly of Italian organic production. Italian Organic Durum Wheat Semolina Flour and Biological Buckwheat Flour are the two basic ingredients of the pasta, expertly mixed by the pasta-masters with the water of the natural springs of Duse and Moiane, ranging between 1200 and 1400 meters of altitude. No other ingredient composes the Negri homemade pasta and its extremely high quality is also due to the bronze drawing process and extremely slow drying (12-24 hours) at low temperature (maximum 50 ° C). From the making of the dough to the packaging, the work of pasta craftsmen guarantees a traditional process, supported by modern technologies that guarantee the highest organoleptic quality of the products. The mono-ingredient pasta of Durum Wheat Semolina Flour is rough and tough, able to withstand pre-cooking. The whole grain buckwheat line allows to taste the traditional flavor of Pizzoccheri Valtellinesi in other more common formats, to create extremely tasty and innovative dishes. Negri pasta maker conceives Pasta as an artwork, and when you taste this work, you can only confirm that thought; Fragrant, full bodied and rich in taste, even when seasoned with extra virgin olive oil only.



http://pastanegri.com
Region
Lombardy

Ownership
Negri family

Mappa

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