In Umbria the cultivation of olive trees has ancient origins, starting from the Etruscan age, and it has always been associated with a simple and harmonious lifestyle, that follows the rhythms of nature. That is exactly on the Umbrian hills that in 1850 the history of Frantoio Bartolini started and it has been based on the family business for six generations. The firm started as a small oil mill with animal-drawn machinery and over the years it grew and increased the production, always maintaining the direct control of the production chain of its products. It is thanks to the trace-ability of the production chain that a lot of Bartolinis’ products can boast the “Umbrian” name of origin.
Pasta is a product made of few, simple, selected ingredients. Its processing has to be skillful, according to custom. For our pasta we use mixtures of highly-selected durum wheat, produced in our areas, and spring water, which contributes to taste and improves its consistency during cooking. The bronze drawing gives the right porosity and “keeps” the seasoning more easily. The non-perfectly regular cut of pasta guarantees its artisan processing.
Bartolini’s egg pasta is made with completely artisan method with durum wheat semolina and fresh eggs.
Bronze drawing makes the dough porous, so as to better blend with the condiment.
The slow dehydration process (about 30 hours) keeps the highest possible nutritional values.
Package of 500 gr.