Martelli
A proud advocate of authentic Italian tradition, the Martelli family has chosen to promote local agriculture. It selects durum wheat grown in Italy, which is then milled at the Molino Borgiolo mill in Calenzano. At the pasta factory, the flour is mixed with water (cold, for a perfect texture). Here, production relies on slow, low-temperature techniques. Although abandoned by the industry, this approach makes the pasta much easier to digest. And Martelli’s golden gems are no exception.
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