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Marche
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Pasta Latini Taganrog Selection
Welcome to the world of Pasta Latini, where “Pasta, more than just flour, is genius and love”.
In 1888, Settimo Latini moved to a farm outside Osimo in the Marche region. When his son Enrico took over, he introduced a new concept. He dedicated himself to research. He wanted to find the most resistant and productive varieties of wheat to satisfy both farmers and millers. Drawing on the accomplishments handed down three generations and collaboration with professor Cesare Maliani, Pasta Latini still produces pasta from the best varieties of wheat. The pasta is extruded through bronze dies that were specifically designed by Carlo and Carla Latini. It is dried slowly (24 - 48 hours) at low temperatures (40° - 45° C.) This process preserves the molecular structure of the starches while maintaining the color, aroma, flavor, and texture.
In 2000 Pasta Latini created the world's second single variety durum pasta using Taganrog wheat. The city of Taganrog, a port on the sea of Asov in Russia, was a colony of the Republic of Pisa in the 13th century. Cooked Taganrog pasta has a delicate fragrance reminiscent of freshly baked bread.
PLEASE PAY CLOSE ATTENTION TO SUGGESTED COOKING TIMES ON PACKAGE. PASTA LATINI COOKS FASTER THAN INDUSTRIAL PASTA.
Happy Customer Comment
"...Yes, my friend and his partner were thrilled with the gift and they told me that they will be ordering their pasta from you from now on, as they have never tasted such exquisite pasta!
I feel the same. Last year, one of the attorneys I work with, sent me your all-pasta gift pack (I think there were 12 or 15 different pastas included). I agree with him--I've never tasted any pasta so delicious!" Susan
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