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Pastificio Cozzolino produces according to the artisanal method, bronze-drawn and dried at
low temperatures, using only 100% Calabrian wheat.
The raw material grown in the area gives the pasta a recognizable flavor rich in aromas and
scents reminiscent of the territory.
We process our semolina by not stressing the dough with water at room temperature . The
extrusion of the dough is controlled by adjustable concla screw and refrigeration system to
not alter organoleptic priorities during extrusion. The nobility of bronze, used for the dies,
allows the pasta to maintain a rough surface that, by favoring roughness and porosity, allows
it allows it to pick up all the flavors and colors of the desired sauce when it is sautéed.
We dry Slow drying, which takes place between 30/40 °C, does not affect the molecular
structure of the pasta's starches, so it retains its authenticity, color, aroma, flavor and texture.
The release of starch during cooking is a sign of liveliness giving the possibility to create any
kind of seasoning.
Finally, our pasta does not contain GMOs, and the whole process of processing and
packaging is done by hand so that every single piece is intact, thus respecting the quality
characteristics of the pasta.