From small Italian farms to your kitchen...
ABOUT CHEF MARCELLO
Marcello Russodivito was born in Campobasso—the capital city of the Italian region of Molise. His family originates from Riccia which is one of the largest towns of the province where he spent his infancy and childhood. In 1986, Marcello realized his dream as a chef and opened his first restaurant in Suffern, Rockland County—New York State. In 2017 he realized he needed to bring products from his homeland in Molise to America for his customers, friends, and family to enjoy. He wants to share his culture with all of you!
The pasta factory ‘Pastificio Spighe Molisane’, thanks to a completely artisan manufacturing process, realized this goal. It was born thanks to Michele Petraglione and Vincenza Miele’s action, based on a simple premise: love of the land and preservation of traditions. They decided to create a unique craft product, characterized by the highest quality, which led to the creation of ‘Spighe Molisane’ past - the quality and fantasy in the kitchen.
Raw material: Durum wheat, spring water and fresh mountain air are combined together by expert hands to produce this pasta. Having a low calcium content; the water is distributed evenly, allowing the formation of gluten, causing the pasta to remain al dente and not stick together on the plate. The clear and fresh air of our mountains, linked to the ancient scent of a still uncontaminated land, gives wheat and, therefore, to the finished product, the unmistakable flavour of homemade pasta, as the one prepared in the past. The water comes from the cool mountains of this land. It is clear and crystalline.
Manufacturing: Durum wheat semolina, extracted from the heart of wheat grain, presents itself in all its splendour, with its golden-yellow colour. It is expertly kneaded by skilled makers of pasta, who control step by step the manufacturing stage. Its characteristic colour derives from the brightness of the sun absorbed by wheat and is given to semolina.
Drying: The fresh product is produced and instantly packaged in a sterile environment, while the dry product is dried at very low temperatures and for long periods of time, so that pasta keeps intact all its organoleptic and nutritional properties. Specific standards of drying: an average temperature of 45°, a gradual drying stage – in special drying chambers, where pasta is stretched on special looms – which lasts at least 2-3 days, in order to preserve starch in the product, an essential element for protecting our intestine.
All these qualities are found in the flavour of these products, which is immediately perceived by careful consumers, at first tasting; and also in the cooking time of pasta: much higher than the average of the pastas on the market.
The Martino company was founded in 1904, extends over 92 hectares of hilly areas. Organic cultivation is favored by nature due to the absence of any external cause of pollution and the necessary gentle and constant ventilation.
The owner's passion, the renunciation of greater production and the policy of maximum respect for nature, pursued through the minimal and indispensable use of organic products, among these are also products prepared in the same country, obtained by mixing garlic appropriately and chili pepper, nettle and bicarbonate, to safeguard the environment and the health of the plants in an excellent way. Obviously the same canons of defense and care are reserved for every adopted cultivation - orchards, vegetables, wheats -, so as to also preserve the fertility of the soil. This explains the goodness and fragrance of the products, enhanced by the forgotten flavors and scents.
For us, the company Sapori Antichi in Cicala , producing quality is a family tradition that has been handed down since 1992. These are the years in which Giacomo Muraca and his wife Ivana decide to turn all the love for their land into an entrepreneurial reality. origin, Calabria, for its precious fruits and for the local tradition.
A project articulated and reinforced from generation to generation through the enthusiasm and creativity of all the members of the Muraca family who for millennia have transformed their products into specialties with a unique and unmistakable taste.
Thanks to the experience gained and the inherited skills, we of the Antichi Sapori company are able to transform the precious raw materials we have into unique products. Furthermore, to guarantee consumers the highest quality, we follow all the production phases, from the farm to the table, implementing the most reliable and modern methods of food safety control and traceability; values that have allowed us to successfully propose our lines on the national and international market. To do this, we use an efficient and widespread commercial network able to supply small and large retailers.