All the wheat used to make our pasta is grown on our own land in Savigliano, near Cuneo. A land geared towards agricultre, which transmits its goodness to every product grown in its soil.
The choice of raw material is the secret to achieve an excellent product, this is a strategy that all the best pasta producers like Mancini has been adopting during the last years. For this reason the Bossolasco family went down to the fields, literally, selecting three different varieties of high-quality durum wheat.
Our methods of cultivation unite tradition and modernity while respecting the environment. We achieve the right semolina blend with high organoleptic properties from a diverse and complementary mix of three tasty types of wheat.
The first type of durum wheat we selected is a mid-late season variety, which is cold hardy, disease resistent and strong, like the local people. Thanks to the high protein content, the gluten quality and a good yellow colour, we can obtain the perfect semolina for the production of a pasta which holds its shape when cooked...
A variety of mid-season durum wheat with a high tiller density (development of new shoots). We chose it because, like a good labourer, its output is steady and plentiful and offers a good protein and gluten content.
sy cysco grain
A early-mid season durum wheat, which grows particularly well in northern Italian territories. Its rich, golden spikes have excellent protein content and gluten quality characteristics, which makes this the perfect cereal to complete our quality selection.