The Pasta Della Vigna. Good by nature.
Born in Tuscany in two small artisan workshops. Here every processing is still manual and traditional. The Della Vigna pasta masters select the best grains and wheat germ to obtain an excellent, rough and full-bodied dough. A good part of our pasta types is of a short supply chain. The cultivation of durum wheat occurs in the provinces of Siena and Grosseto, the milling in the province of Florence and the manufacture in San Romano (province of Pisa) and in Piteccio (province of Pistoia).