Farfalle - Pastificio Italyca
The Organic Farfalle from Pastificio Italyca represent the meeting point between the creativity of traditional pasta shapes and the purity of organic raw materials. The foundation of this product is durum wheat semolina obtained from Italian crops that strictly follow organic farming protocols, excluding the use of pesticides and synthetic chemical fertilisers. In the workshop in Grottole, Cooperativa Sociale Gustolibero transforms this wheat into a high-quality food that tells the story of the cereal biodiversity of Basilicata. Every stage of production is designed to enhance the authentic flavour of wheat ripened under the sun, offering a product synonymous with health and respect for the environment.
The bronze-die extrusion technique is essential for giving the Farfalle their rough, matt surface, clearly distinguishing them from smooth industrial versions. This texture allows the pasta to interact actively with the sauce, capturing it within its irregularities. The butterfly shape itself, with its central fold, is designed to provide a dual sensory experience: greater firmness to the bite in the heart of the pasta shape and a silky delicacy at the edges. This structural complexity makes them ideal for sauces based on crunchy vegetables, aromatic herb pestos or creamy dressings that require a pasta capable of supporting balanced flavours.
The slow drying process at controlled temperatures, which never exceed 40–45°C, ensures that the organoleptic properties of the semolina remain intact. The pasta rests for extended periods in static chambers, allowing moisture to evaporate gently without stressing the gluten network. This artisan method guarantees an impeccable al dente texture and structural stability that withstands boiling perfectly. During cooking, the Farfalle release an intense aroma of real wheat, confirming the quality of a production process that places supply chain transparency and food safety first, in full compliance with current European regulations.
Choosing Organic Farfalle also means supporting the social project of Cooperativa Gustolibero in the historic village of Grottole. Production thus becomes a tool for the renewal of the Lucanian territory, combining the art of pasta making with the dignity of human work. Stories linked to Grottole, such as the tradition of its mills and the beauty of the Matera landscapes, blend with the modernity of sustainable agriculture. Every stage, from milling to meticulous manual packaging, is designed to offer an authentic and traceable Made in Italy product, capable of bringing to the table the history and passion of a community that believes in the value of organic quality and Italy's deep-rooted artisan pasta-making tradition.
