Unlike industrial pasta factories, La Terra e il Cielo chooses to dry its pasta slowly, with warm air, in several phases and at natural temperatures, equivalent to the Mediterranean summer peak temperatures of just 45°C.

The semolina dough is prepared using spring water from the Trentino Alps. The Alce Nero organic durum wheat spaghetti has excellent cooking properties, which allow to maintain its consistency and it is perfect in combination with simple tomato-based sauces.

The semolina line represents the best-selling range abroad for its simple and refined taste : an irreplaceable element in the traditional Mediterranean diet.