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‘-100% Italian durum wheat semolina pasta. Bronze drawn and slowly dried at low temperature. 500g pack. To understand the work that goes into making Saluzzi pasta, you need to follow the entire production process. A truly captivating production, each year different from the previous, whose supply chain is guaranteed to produce 100% Lucanian pasta, produced and processed within a 10 km radius of the company.
We start with ploughing in August and get to the harvest in July. Once ready, the grain is threshed and transported to the storage silo to then be carefully processed in the mill. At this point, the semolina is ready for processing within the pasta factory. The process involves kneading the dough and passing it through a bronze die, which, in addition to giving the pasta its ideal roughness, enhances its flavor and makes it uniform. Drying follows at 40°C, which lasts from 14 to 34 hours, depending on the different formats. Slow drying at low temperatures leaves the organoleptic characteristics of the semolina unchanged and enhances the unique characteristics of the finished product.

-Format: 500g pack. Preparation time: Two days. Ingredients on the label: Durum WHEAT semolina, water. Allergens: Wheat. Average nutritional values per 100g: Energy 1440 kJ/340 kcal, Fat 0.73g (of which saturated fatty acids 0.10g), Carbohydrates 71.70g (of which sugars 2.4g), Fiber 1.9g, Protein 12.92g, Salt < 0,1g. Cooking time: 14-16 minutes. Storage: Store in a cool, dry place out of sunlight. Suggested pairings: Typical pasta of Lucanian culinary tradition, try it with bottarga and cherry tomatoes, in the classic mussels and beans, with turnip tops, anchovies and salted ricotta. Region: Basilicata.

-Linguine. 500 g package. 100% Italian durum wheat semolina pasta, bronze-drawn and slowly dried at low temperatures, this recipe for a very tasty evergreen pesto is with arugula, pine nuts, and parmesan. To understand the work that goes into making a packet of Linguine , you need to follow the entire production process. A truly captivating production, which is different from the previous year and whose supply chain is guaranteed for artisanal pasta , produced and processed within a 10 km radius of the company, 100% Lucanian. We start with ploughing in August and get to the harvest in July. Once ready, the grain is threshed and transported to the storage silo to then be carefully processed in the mill. At this point, the semolina is ready for processing within the pasta factory. The process involves kneading the dough and passing it through bronze dies , which, in addition to giving the pasta its ideal roughness, enhances its flavor and makes it uniform. Drying follows at 40°C, which lasts from 14 to 34 hours, depending on the different formats. Slow drying at low temperatures leaves the organoleptic characteristics of the semolina unchanged and enhances the unique characteristics of the finished product. Italian wheat linguine is absolutely versatile and lends itself to recipes with a seafood flavour such as linguine with scampi, linguine with fish in foil, but also with pesto and not just the traditional preparation with vegetable variations.

-Preparation time: Two days. Ingredients on the label: Durum WHEAT semolina, water. Allergens: Wheat. Average nutritional values per 100 g: Energy 1440 kJ/340 kcal, Fat 0.73 g of which saturated fatty acids 0.10 g, Carbohydrates 71.70 g of which sugars 2.4 g, Fiber 1.9 g, Protein 12.92 g, Salt < 0,1 g. Cooking time: 9-11 minutes. Storage: Store in a cool, dry place out of sunlight. Suggested pairings: Enjoy with a good white sauce of mussels or fresh vegetables and garden herbs, with a lemon and pecorino sauce, to prepare a nice seafood carbonara but also for a refined first course with lobster. Region: Basilicata.

-Paccheririgati. 500 g package. 100% Italian durum wheat semolina pasta. Bronze drawing and slow drying at low temperature, Italian pasta . Try these paccheri with a salt cod and cherry tomato sauce! To understand the work behind a packet of Paccheri, it is necessary to follow its entire production. A truly compelling production, which is different every year from the previous one and whose supply chain is guaranteed for an artisanal pasta, produced and processed within a 10 km radius of the company, 100% Lucanian. It starts from plowing in August to harvesting in July. Once ready, the wheat is threshed and transported to the storage silos to then be carefully processed in the mill. At this point the semolina is ready for processing inside the pasta factory, the cycle involves kneading and passing through bronze drawing, which not only gives the pasta its ideal roughness characteristics but also enhances its flavor and makes it homogeneous. This is followed by drying at 40 °C, the duration of which ranges from 14 to 34 hours, depending on the different formats. Slowdrying at low temperature leaves the organoleptic characteristics of the semolina unaltered and enhances the peculiar characteristics of the finished product. Paccheri rigati lend themselves to so many recipes just think of paccheri alla napoletana, paccheri ripieni and numerous seafood recipes such as paccheri ai frutti di mare.

-Preparation time: Two days. Label ingredients: durum wheat semolina, water. Allergens: Wheat. Average nutritional values per 100 g: Energy 1440 kJ/340 kcal, Fat 0.73 g of which saturated fatty acids 0.10 g, Carbohydrates 71.70 g of which sugars 2.4 g, Fiber 1.9 g, Protein 12.92 g, Salt < 0.1 g. Cooking time: 14-16 minutes. Storage instructions: Store in a cool, dry place away from sunlight. Recommended pairings: Paccheri are a very versatile pasta shape, perfect for preparing delicious first courses with fish, meat, and vegetables; they’re also excellent for baking and as a filling. Recipes: A recipe inspired by Neapolitan cuisine: sauté a clove of garlic in extra virgin olive oil with a little chili pepper. Add the cherry tomatoes cut into wedges and cook for a good ten minutes. Drain the pasta al dente and toss it in the sauce. Region: Basilicata.

‘- Pasta made from 100% Italian durum wheat semolina. Bronze-drawn and slowly dried at low temperatures. 500g pack. To understand the work that goes into making Saluzzi Farm pasta, you need to follow the entire production process. A truly captivating production, each year different from the previous, whose supply chain is guaranteed to produce 100% Lucanian pasta, produced and processed within a 10 km radius of the company. We start with ploughing in August and get to the harvest in July. Once ready, the grain is threshed and transported to the storage silo to then be carefully processed in the mill. At this point, the semolina is ready for processing within the pasta factory. The process involves kneading the dough and passing it through a bronze die, which, in addition to giving the pasta its ideal roughness, enhances its flavor and makes it uniform. Drying follows at 40°C, which lasts from 14 to 34 hours, depending on the different formats. Slow drying at low temperatures leaves the organoleptic characteristics of the semolina unchanged and enhances the unique characteristics of the finished product.

Format: 500g pack. Preparation time: Two days. Ingredients on the label: Durum WHEAT semolina, water. Allergens: Wheat. Average nutritional values per 100g: Energy 1440kJ/340kcal, Fat 0.73g (of which saturated fatty acids 0.10g), Carbohydrates 71.70g (of which sugars 2.4g), Fiber 1.9g, Protein 12.92g, Salt< 0.1. g. Cooking time: 9-11 minutes. Storage: Store in a cool, dry place away from sunlight. Recommended pairings: Pair with any type of sauce, also excellent with a simple sauce like a good fresh tomato sauce or seasonal vegetables to highlight the goodness of the pasta. Region: Basilicata.

‘-100% Italian durum wheat semolina pasta. Bronze drawn and slowly dried at low temperature.
To understand the work that goes into making Saluzzi Farm pasta, you need to follow the entire production process. A truly captivating production, each year different from the previous, whose supply chain is guaranteed to produce 100% Lucanian pasta, produced and processed within a 10 km radius of the company. We start with ploughing in August and get to the harvest in July. Once ready, the grain is threshed and transported to the storage silo to then be carefully processed in the mill. At this point, the semolina is ready for processing within the pasta factory. The process involves kneading the dough and passing it through a bronze die, which, in addition to giving the pasta its ideal roughness, enhances its flavor and makes it uniform. Drying follows at 40°C, which lasts from 14 to 34 hours, depending on the different formats. Slow drying at low temperatures leaves the organoleptic characteristics of the semolina unchanged and enhances the unique characteristics of the finished product.

– Size: 500g pack. Preparation time: Two days. Ingredients on the label: Durum WHEAT semolina, water. Allergens: Wheat. Average nutritional values per 100g: Energy 1440 kJ/340 kcal. Fat 0.73g (of which saturated fatty acids 0.10g), Carbohydrates 71.70g (of which sugars 2.4g), Fiber 1.9g, Protein 12.92g, Salt< 0.1g. Cooking time: 9-11 minutes. Storage: Store in a cool, dry place away from sunlight. Recommended pairings: Pair with any type of sauce, these spaghetti are also excellent with simple sauces that bring out all the goodness of the pasta. Region: Basilicata.

Recipe: Spaghetti with Bottarga and Lemon
Ingredients: 1 clove of garlic, 1 unwaxed lemon, tuna bottarga, parsley, spaghetti. In a large, high-sided pan, sauté the garlic, add the powdered bottarga, cook for a minute, and then turn off the heat. Cook the spaghetti al dente, pour it into the pan with a little of the cooking water, add the juice of half a lemon (or a small lemon), the chopped parsley and the lemon zest, and sauté. Before serving, add a drizzle of Turan extra virgin olive oil from Saluzzi Farm and a sprinkling of bottarga.