La Molisana Sedani Gr.500 N°44
Only Italian wheat - Stone decorticated - Pure mountain air, Crystal clear spring water - Millers for four generations - Bronze drawn -
la Molisana Ancient mill and pasta factory in Campobasso 1912 100% Italian company Founded in 1912 by a family of Italian entrepreneurs, entirely Italian owned. Wheat We only use wheat grown in Molise, Abruzzo, Puglia, Lazio and Marche, regions that have always been suited to the production of high quality durum wheat. The mill We have been grinding the best wheat for four generations, we hull it with stone to produce pure semolina with the original nutritional qualities. The pasta factory We draw through bronze to obtain a rough and tenacious pasta with excellent cooking resistance. The water We mix our semolina with pure, low-salt water with oligomineral characteristics from the Matese springs.
Since 1910 in our mill we have been grinding the best durum wheat with an intense aroma, pale yellow color and high protein content. Stone decortication, a modern technology that uses an ancient method, purifies each grain and keeps its original qualities intact for a rough and tenacious pasta, bronze drawn and with excellent cooking resistance. At 730 meters the cold mountain air keeps the grain intact and ensures a pure dried pasta. The spring water of our dough comes cold from the Matese Park. With oligomineral properties and low in sodium, it is perfect for making our pasta genuine and digestible.

La Molisana Sedani Gr.500 N°44
Only Italian wheat - Stone decorticated - Pure mountain air, Crystal clear spring water - Millers for four generations - Bronze drawn -
la Molisana Ancient mill and pasta factory in Campobasso 1912 100% Italian company Founded in 1912 by a family of Italian entrepreneurs, entirely Italian owned. Wheat We only use wheat grown in Molise, Abruzzo, Puglia, Lazio and Marche, regions that have always been suited to the production of high quality durum wheat. The mill We have been grinding the best wheat for four generations, we hull it with stone to produce pure semolina with the original nutritional qualities. The pasta factory We draw through bronze to obtain a rough and tenacious pasta with excellent cooking resistance. The water We mix our semolina with pure, low-salt water with oligomineral characteristics from the Matese springs.
Since 1910 in our mill we have been grinding the best durum wheat with an intense aroma, pale yellow color and high protein content. Stone decortication, a modern technology that uses an ancient method, purifies each grain and keeps its original qualities intact for a rough and tenacious pasta, bronze drawn and with excellent cooking resistance. At 730 meters the cold mountain air keeps the grain intact and ensures a pure dried pasta. The spring water of our dough comes cold from the Matese Park. With oligomineral properties and low in sodium, it is perfect for making our pasta genuine and digestible.