“All our products must be good enough to be eaten by my children”
Nicola Acrisio Columbro
From seeds to harvest. Where Columbro pasta is born.
1
Durum wheat. Cappelli. Spelt. Khorasan. Timilia. The flours selected by Columbro.
2
50% organic and 50% free-range. Eggs selected by Columbro.
3
Elasticity. Porosity. Roughness. Pasta dough with an accent.
4
Pasta-making tradition and bespoke technology. A quality partnership.
5
Exclusively bronze drawn.
6
Only slow drying. With no rush.
7
Packaging. Quality control with love.
8
OUR BRANDS
