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Cozzolino method
The Cozzolino pasta factory produces according to the artisanal method, bronze drawn and dried at low temperatures
temperatures, using only 100% Calabrian wheat.
The raw material grown in the area gives the pasta a recognizable flavor full of aromas and fragrances
reminiscent of the territory.
We work our semolina without stressing the dough with water at room temperature
The extrusion of the dough is controlled by means of an adjustable screw and refrigeration system for
do not alter the organoleptic priorities during extrusion. The nobility of bronze, used for dies,
allows the pasta to maintain a rough surface which, favoring its roughness and porosity, le
allows you to gather all the flavors and colors of the desired sauce when stir-frying.
Let's dry The slow drying, which takes place between 30/40 °C, does not affect the molecular structure of the
pasta starches, so as to preserve its genuineness, colour, aroma, flavor and texture.
The release of starch during cooking is a sign of liveliness, giving the possibility to create any type of
seasoning.
Finally, our pasta does not contain GMOs , and the entire manufacturing and packaging process is carried out at
by hand , so that every single piece is intact, thus respecting the quality characteristics of the pasta