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Tirabuzones of durum wheat semolina pasta.
Located in Umbria, Italy, the Bartolini family makes some of the finest artisan pasta we've ever encountered. Their process is simple but perfect: handmade with selected wheat flour and delicate Italian spring water. It is drawn through bronze to produce a pasta texture that is then dried slowly for up to 30 hours
Located in Umbria, Italy, the Bartolini family makes some of the finest artisan pasta we've ever encountered. Their process is simple but perfect: handmade with selected wheat flour and delicate Italian spring water. It is drawn through bronze to produce a pasta texture that is then dried slowly for up to 30 hours.
They use a bronze to produce a pasta texture that is then dried slowly for up to 30 hours
Tirabuzones of durum wheat semolina pasta.
Located in Umbria, Italy, the Bartolini family makes some of the finest artisan pasta we've ever encountered. Their process is simple but perfect: handmade with selected wheat flour and delicate Italian spring water. It is drawn through bronze to produce a pasta texture that is then dried slowly for up to 30 hours
Located in Umbria, Italy, the Bartolini family makes some of the finest artisan pasta we've ever encountered. Their process is simple but perfect: handmade with selected wheat flour and delicate Italian spring water. It is drawn through bronze to produce a pasta texture that is then dried slowly for up to 30 hours.
They use a bronze to produce a pasta texture that is then dried slowly for up to 30 hours
