Pastificio Liguori, Italy

Pastificio Liguori is one of the oldest pasta producers in Italy; its origins are dated back in 1795. Using only the best durum wheat from southern Italy and pure spring water coming from Lattari mountains, Liguori pastas guarantee unique flavour and excellent hold. They follow a traditional drying process that respects the integrity of raw material, with a duration of 18 hours for some formats. The slow drying at low temperatures preserves the structure of gluten and prevents the dispersion of important nutrients such as vitamins and essential amino acids.


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