This pasta is produced using durum wheat semolina "Cappelli", cultivated in Sicily.
Cappelli certainly deserves a place of privilege among the old varieties of durum wheat, because it was the first "chosen" variety, selected by Nazareno Strampelli, the "wizard of wheat".
Cappelli is a high-protein wheat; it stands majestically and tall in the fields. The considerable height of this wheat (it can reach 180 cm) has made this variety difficult to cultivate because it is at risk of continuous allurement due mainly to wind and rain.
Homemade Pasta made of Khorasan - Linguine 500 gr. - Pasta Callari
Casa Modena presents the salami Felino type, one of the most well-known and appreciated salami of the Italian tradition, produced following rigorously the preions that the masters delicatessen sellers transmit at generations.
Steiner is a specialist for typical products our mountain areas. Particularly for the tasty kitchen is suited the belly bacon, well passed through with fat, smoked with beechwood, air-dried about several weeks matured.
The classical bacon is produced of the best piece of the leg. Refined with spices, mountain herbs and salt, the bacon is pickled for 20 days. After a cold smoke phase with beechwood filings the bacon sides are matured for a total of 5 months in our pure mountain air at controlled temperature.
The climate, the spring water and the soil of this marvelous island add quality and prestige to this product of the highest level: stone milling with dry system at low revolutions to avoid overheating of the product and preserving its organoleptic properties , slow extrusion, bronze drawing, long drying times (30-48 hours) at low temperatures, manual packaging do the rest.