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.

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.