Authentic dry Pasta made with 100% italian durum wheat semolina from the Orcia Valley (Tuscany – Unesco world heritage sites)  and  the purest water of Amiata Mountains.

The clayey soils and the typical summer dryness, lend to the wheat high protein index and high  gluten quality which give texture and pleasantness to the Pasta giving an inimitable taste.

Our Pasta born under the careful control of who, with passion and grown experience, turns our fine flour into a real and unique artwork, characterized by bronze drawing and slow drying at low temperature.

These slow processes are intend to preserve the quality of our raw material.

Suggested cooking time: 8/10 minutes – 8’ is for the perfect al dente pasta.

The shape of Gigli pasta represent the typical coat of arm of the city of Florence, but also the shape of a flore.

Gigli Pasta is perfect for the summer season, it can be eaten as a pasta salad with fresh tomatoes and mozzarella  with some fresh vegetables sauces.