Pasta Bertoli

A family farm in Santa Luce, on the Pisan hills around the lake. The wheat does not arrive here: it is born here. One hundred and fifty hectares farmed to certified organic method, harvested with the farm's own combines, carried into the farm's own silos variety by variety.

Then the mill, inside the same gate: the semolina comes from milling the farm's own wheat. Then the pasta workshop: bronze die, which leaves the surface rough and porous, and drying for up to thirty hours at low temperature — where industry finishes in a few hours at high temperature. The long time is what keeps the protein, the scent and the bite.

From sowing to packaging the wheat never leaves the farm. That is what a closed supply chain means, and it is why a packet of semolina pasta has two ingredients only: wheat and water.