The highest quality durum wheat semolina, from Italy and all over the world, and the spring water from the Verde river come together to create a pasta with a unique flavour
THE HIGHEST QUALITY SEMOLINA FROM PREDOMINANTLY ITALIAN WHEAT AND SOME WHEAT FROM AROUND THE WORLD AND SPRING WATER FROM THE RIVER VERDE COME TOGETHER TO PRODUCE PASTA WITH A UNIQUE FLAVOUR
We select the best durum wheat semolina
Delverde uses high-quality durum wheat semolina with a high protein content from the best wheat, predominantly from Italy and abroad, to produce a pasta with high nutritional qualities, better flavour and perfect texture, always “al dente”. On top of this, Delverde has a GMO-free guarantee and uses certified raw ingredients for its Organic and Organic Wholewheat lines, which use 100% Italian wheat.
Bronze dies
We use bronze dies as part of our pasta-making process.
This is the stage when the pasta is extruded through a special machine called “trafila”, gently scraping the surface of the pasta and creating a pleasant, rough texture in order to create a tastier product and retain sauces better. Furthermore, this process allows pasta to keep a bright, delicate yellow colour, that recalls the colour of gold and wheat.
Slow drying
As tradition dictates, Delverde pasta is dried at a low temperature to preserve all the natural fragrance and flavour of durum wheat. The decision to opt for a slow, gentle drying process allows us to preserve the quantity and quality of proteins and preserve the original taste of fresh durum wheat semolina.
SANSEPOLCRO DELVERDE SELECTION
In Tuscany, a loved and well known land for its art, history and food and wine culture, in the small village of Sansepolcro, the first durum wheat pasta was born in the nineteenth century. The success of that small artisan reality led to the growth of a modern factory, producing pasta and bakery goods carrying the name of Sansepolcro all over the world.