Biona pasta is made in a traditional Pastificio in the Dolomite mountains of Northern Italy. The ingredients are simple – only the best quality organic Durum Wheat and Alpine water.

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.