Cavatelli made from Italian durum wheat

To understand the work behind the pasta made by Azienda Agricola Saluzzi, you need to follow the entire production process. It's a truly fascinating production, different every year, with a fully guaranteed supply chain for a 100% Lucanian pasta, produced and processed within a 10 km radius of the farm. It all starts with ploughing in August and ends with the harvest in July. Once ready, the wheat is threshed and transported to the storage silos, then carefully processed at the mill. At this point the semolina is ready for processing inside the Pasta Factory: the cycle includes mixing and passing through the bronze die, which, besides giving the pasta its ideal rough texture, enhances its flavour and makes it more even. This is followed by drying at 40 °C, lasting from 14 to 34 hours depending on the different shapes. Slow drying at a low temperature keeps the organoleptic qualities of the semolina unchanged and enhances the distinctive characteristics of the finished product.