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Under the old rule, egg pasta with fresh eggs produced without synthetic dyes, shelled, pasteurized and refrigerated at 2-3 ° C and then kneaded with a special method, which allows a more subtle sheet as possible, exactly such as homemade pasta. The quality of wheat and flour is always the same. They originate from Liguria.
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Nicola Acrisio Columbro was a sales agent who was always from one place to another for work. With a thousand ideas and two passions: homemade pasta family and his wife Iris. Found in the table with her children and her favorite dish pasta was the best time of the day. Thanks to the teachings of traditional pasta making her grandmother, Iris Ghiandoni had learned, from childhood, to prepare dough sheets. Sheets which, according to the tradition of Marche and Emilia Romagna, are porous, tasty and, above all, fine: they are the fruit of a lot "Mattra and matarell" (pan and roll in the local dialect), but also long trips by bicycle to go get the biological ingredients that naturally provided every season. Iris, in fact, had learned that a quality pasta is always achieved with ground flour directly by the owners wheat field and fresh eggs, a farm trust. Thus, during a Sunday lunch with family, Nicola Acrisio Columbro realizes he has to quit his job to devote himself body and soul to their passions. It was the year 1972 when, under his house, born the first seat of Pastificio Columbro, "Iris - all'uovo Pasta". With one simple great rule: "All our products must be able to eat them our children."
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