A traditional Italian pasta

Alce Nero Gragnano pasta is made with traditional Italian durum wheat varieties, among which Senatore Cappelli and Saragolla, grown in Apulia (south east of Italy). It is an artisanal process, made with bronze drawing, followed by a slow drying, which lasts up to 48 hours and takes place in static cells at an average temperature which never exceeds 45 °C.
Alce Nero is a leading brand. All its producers are involved in all stages of manufacture, from the selection of the varieties best suited to production techniques that are respectful of the raw materials, to processing using innovative technologies which preserve the naturalness of foods.
An emphasis on typical local production, specialisation, protective technologies, terroir and profound commitment represent the common ground shared by all Alce Nero producers.

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