The spaghetti alla Chitarra from Alfeltra, are made with carefully selected wheat semolina originating from 100% Italian wheat that is mixed with water from the Lattari Mountains, extruded through bronze dies and slowly dried for up to 48 hours. This particular production technique makes it possible to obtain a perfect square shape, making this pasta perfect for traditional Italian dishes.
The Premiato Pastificio Olimpio Afeltra was founded in 1848 and is located in the heart of Gragnano. In this monumental palace from the early 1800's, 50 quintals of pasta are produced every day with full respect for the artisan method. The best durum wheat semolina is delivered to the company and then analyzed to make sure they have the characteristics of excellence required for protein, glutens and ash.
Just the facts
- Imported from Italy
- Durum wheat semolina
- Contains gluten