From the field to the pasta

Quality Control

Over time, every farm is supervised by the same agronomist, a process which creates a relationship of trust. The agronomist advises and checks the correctness of the growing process.

• S/he assesses the yield according to sowing plans;
• S/he evaluates the general state of the fields;
• S/he collects samples of the ripening ears to ensure no plant protection products are present;
• S/he checks the rotation process.

All this to guarantee quality to the consumer and the whole supply chain.

The process

The journey begins with organic wheat from a controlled supply chain. The wheat we use to make the pasta is all from farms that are members or associates, mainly in central Italy and over 70% of which are in the Marche.

Quality Control

All storage centres are checked before harvest and distribution to make sure they are the right quality; subsequently they are monitored throughout the year to monitor correct storage.

The process

When the time is right – between June and late July – our farmers start with threshing, depending on the pedoclimatic conditions of the land. Once the wheat has been harvested, it continues its journey to the nearest storage centre.

Quality Control

Before we grind the wheat, it is thoroughly tested:

• At external laboratories with SINAL accreditation to make sure there are no pesticides or plant protection products, or heavy metals, all of which requires highly specialised instruments
• In house to check proteins, specific weight, moisture and ash content, impurities and microtoxins. Checking the proteins allows us to create mixes that will calibrate the harvests and create a pasta that remains good over time

The process

The wheat for our organic pasts arrives at the Mill, ready to be ground into semolina.

We built our mill in 2019, alongside our pasta factory on the Montebello hill, the crowning point of Gino’s dream. A dream we achieved, that of seeing the pasta supply line brought to completion, with direct management of every stage in the production process.

Ours is a small roller mill, but it uses state-of-the-art technology which:

• Offers precision in the formulation of recipes for bespoke flour
• Does not cause thermal shock during processing
• Cuts waste to a minimum

Quality Control

As soon as the mill has finished the grinding process and before using the semolina in the pasta factory, the laboratory carries out an in-house check of moisture, ash, protein, gluten, colour index and grain size.

Quality Control

Our finished pasta products undergo the following:

• In-house testing of cooking times and thickness
• External microbiological testing

Moisture and temperatures are automatically measured throughout the processing stages, using probes, checked by our pasta makers during the whole process.

Samples are kept back from every batch for the whole shelf life and others, for all product conformity checks.

The process

The semolina is ready for the last stage in the journey and leaves the Mill, using a special system of pipes that we designed, which we call “the semolina road”, connecting directly to the Pasta factory.

This way, the semolina is uncontaminated on its arrival, without the need for storage or transport, which is why you can smell its intense aroma when you enter the Pasta factory.