Crafting Excellence Through Tradition and Quality

Pastificio Pirro takes pride in crafting pasta of unparalleled quality, a result of a meticulous production process driven by a commitment to excellence and a deep respect for the rich tradition of Italian culinary heritage. Each step in the creation of Pirro Pasta is carefully executed, beginning with the mixing of the dough at low temperatures to preserve the integrity of the proteins. Through the use of bronze dies, the dough is extruded, ensuring the pasta’s distinctive texture, before undergoing a slow drying process at low temperatures for 16-30 hours, tailored to the specific shape of the pasta, to safeguard its gluten structure.

At the heart of Pirro Pasta lies the use of superior raw materials, meticulously sourced to meet the highest standards of quality. Premium durum wheat semolina, renowned for its high protein content, gluten index, and grain size value, forms the foundation of Pirro Pasta’s exceptional taste and texture. Complementing this is the inclusion of pasteurized fresh eggs from healthy free-range hens, adding richness and depth to the pasta’s flavor profile. Pirro Pasta stands as a testament to uncompromising quality, making it the discerning choice for those who seek the finest culinary experiences.