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Pasta Latini Farro Grain Selection

Drawing on the accomplishments handed down by three generations and collaboration with agricultural research institutes, 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 at low temperatures. This process preserves the molecular structure of the starches while maintaining the color, aroma, flavor and texture.

In 2002 the Latini family created Linea Farro. Farro, an early variety of wheat, is often confused with spelt. Farro grains are larger than spelt berries and has incredible flavor and texture.

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About the Producer

Gustiamo, Inc.

Bronx, NY

Website: http://www.gustiamo.com/

Gustiamo, Inc. - Italy's Best Foods - is a premier selector, importer and distributor of authentic artisanal foods from all regions of Italy. Founded by Italian natives in 2000, Gustiamo's top-quality catalog of Italian ingredients is sourced among the best Italian artisans, with an uncompromising eye to purity, sustainability and authenticity. Products include Vesuvio-grown rare tomato varieties; DOP San Marzano; small estate “filiera owned” extra virgin olive oils; long dried, bronze extruded artisanal pasta, and regional, hard-to-find specialties, such as colatura, anchovie sauce, “stratto” Sicilian tomato concentrate and “DOP” Bella di Cerignola Olives from Puglia, just to name a few.


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