Our pasta is made using only the wheat of the Tavoliere Lelle Pugglilie region, characterized by its high elasticity, consistency and toughness, which allows us to select the best semolina, for a good and good healthy pasta. Mastro Sapore Pasta comes from a strictly artisanal process, in which it is hand-drawn and in bronze, respecting the classic methods of making pasta, leaving the raw material and the phases of production a lot of time to create a “golden” paste. - 100% Apulian durum wheat semeolina from selected farmers. - Bronze extrusion to absorb any type of sauce. - Drying in 36 hours at temperatures not exceeding 38° C to preserve all the nutritional values of the ingredients. - Excellent hold during cooking thanks to the use of the Mastro Sapore method.