Italy
Martelli pasta is made from the best Italian durum wheat. The durum wheat semolina is mixed with cold water and slowly kneaded into a perfect dough. The dough is then 'pulled' through bronze molds, giving the pasta its typical rough surface. The pasta is then naturally dried in the attic at 33 - 35°C, which takes about 50 hours, the duration of drying depends on the weather and humidity. The pasta is then packed by hand in the famous yellow paper bags.
The latest creation in the Martelli House is inspired by the story of Peciolo, a pasta maker in a Pisan bakery in 1284. As a tribute to our national genius, a fusillo has been created that recalls our greatest symbol. 7 spirals, like the Tower of Pisa, whose edges lightly line the aisle, follow each other in a swirl that increases the flavor to its maximum power....
