Wisdom, experience, endless cure, art …
Make the dough become a puff pastry: fragrance, aroma, porosity, flexibility.
For the dough of the product only carefully selected durum wheat flour no OGM are used as well as fresh eggs still broken by hand as it has always been done in our laboratory since the very beginning.

The production proceeds very slowly using bronze dies and rollers. The thus obtained dough is rough and porous, ready to be pulled and cut in various shapes and sections.
Pasta cuts are then “combed” manually on the back of a knife, and laid down on the typical folded by
hand white sheets of paper, placed on wooden frames and put into drying for 24-36 hours al lower temperature.

 

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