The highest quality pasta is obtained from durum wheat whose grain structure is hard, with a colourful intersection and high protein content. Pasta manufactured from durum wheat has a natural yellow colour without the addition of eggs, because of the higher percentage of beta-carotene in durum wheat. Such pasta has an excellent ability of keeping both its shape and strength while cooking.
Egg pasta is mostly used for soups, minestrones and light salads. The various forms of egg pasta make dishes both interesting and tasty.
Pasta enriched with spinach and tomato is specific for the Mediterranean diet. Additions change the colour and taste of the pasta thus enriching the dish itself.
Pasta with spinach, known as green pasta as well as pasta with spinach and tomato known as pasta "tricolore" are a true gastronomic delight for the palate.
Nova premium linija tjestenine tradicionalnih hrvatskih oblika, onih domaćih koje nas vraćaju u vrijeme kada su kuhale naše none ili bake i pripremale ih ručno: jedinstvene istrarske Fuže i Pasutice ali i Šurlice porijeklom s našeg najvećeg otoka, Krka. Svaka od ovih pašti ima posebnu povijest i način izrade, kojeg u proizvodnji pokušavamo čim vjernije reproducirati koristeći samo najkvalitetnija jaja i durum krupicu koja je uvijek al dente i ne raskuhava se ni ne sljepljuje pri kuhanju. Prava domaća kvaliteta koja vraća nestale tradicije!
