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 precise production process of The Alce Nero organic durum wheat penne rigate and a dough that uses spring water from the Trentino Alps, results in a pasta that holds its shape perfectly when cooked.The Alce Nero organic durum wheat fusilli are ideal for cold meals, pasta salads and timballi.