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.

Alce Nero’s organic durum wheat farfalle boasts a unique taste and texture, thanks to its Italian origin and meticulous production using 100% organic durum wheat, grown under the Italian sun.

Pure Spring Water and Bronze-Drawing: The secret lies in the rigorous production process. Pure spring water from the Dolomites hydrates the dough, while traditional bronze-drawing gives the pasta its distinctive, porous texture. This unique combination ensures the farfalle never overcooks, retaining its delightful al dente bite.

Delicious with hot tomato sauces and pestos, Alce Nero’s farfalle is extremely versatile, making it perfect for pasta salads cradling fresh vegetables and a light vinaigrette.

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.