From our fields in Apulia, in the Monti Dauni area, the high quality durum wheat used to produce Pasta Masseria Canestrello has a high protein value. Cultivated according to the natural cycles and properties of the soil, is gently ground by a mill that works exclusively with quality grains grown in Italy, preserving the precious nutritional elements of the wheat germ.
Meticulous and slow artisanal methods protect its organoleptic characteristics, transforming the semolina into a high quality pasta that is rough, digestible, rich in nutrition, always ‘al dente’.

Shapes

Spaghetti

package_spaghetti_masseria_canestrello
Pack size 500 gr / 17,6 oz
Bronze drawn
Slow drying
Cooking time 11’

Linguine

pack_linguine_masseria _canestrello
Pack size 500 gr / 17,6 oz
Bronze drawn
Slow drying
Cooking time 11’

Mezze Maniche

Pack size 500 gr / 17,6 oz
Bronze drawn
Slow drying
Cooking time 12′

Selections

Short Pasta

Short_pasta_shapes_selection

• 6 Rigatoni
• 6 Mezze Maniche
• 3 Penne Lisce
• 3 Pennoni Rigati

Long Pasta

Long_pasta_selection

• 10 Spaghetti
• 8 Linguine

All Shapes

• 4 Spaghetti
• 3 Linguine
• 3 Rigatoni
• 3 Mezze Maniche
• 2 Pennoni Rigati
• 2 Penne Lisce
• 1 Tubetti

Packing and shipping

Boxes 18 packs 500 gr / 17,6 OZ
Average total weight: 9,5 kg
Eco-friendly packaging: Fully recyclable with paper
Shipping: To be determined by quantity, distance, and carrier type
Product Expiration: See date on production stamp
Payment: On delivery


From wheat to pasta

The high quality durum wheat used to produce Masseria Canestrello pasta has a high protein value. Cultivated according to the natural cycles and properties of the soil, its quality is guaranteed by the alternation of crops with legumes that naturally favor the retention of nitrogen in the soil.

Our semolina is ground with delicacy, preserving inside precious nutritional elements of the wheat germ: proteins, enzymes, vitamins of group B, E and D, Omega 3 and Omega 6, mineral salts, phytoactive substances (flavonoids, phytosterols).


How our wheat becomes pasta

Antonio Caccese supervising the spaghetti production line

IProcessed by a mill that works exclusively with quality grains grown in Italy, our durum wheat semolina is gently ground, preserving the precious nutritional elements of the wheat germ. Immediately after milling we entrust our durum wheat semolina to the talent of the master pasta maker Antonio Caccese who, with meticulous and slow craftsmanship, interprets the best quality and purity of our wheat and protects its organoleptic characteristics, transforming it into a high quality product that is rough, digestible, rich in nutrition, always ‘al dente’.

Ingredients

Durum wheat semolina, water.


Our Story

A young Gigliola Antinozzi on a wheat scale during the harvest, Canestrello, 1941

It was in 1919 that Masseria Canestrello became part of my family’s history. In that year, my grandfather Antonio Antinozzi, an international mule and horse trader from Castelfranco in Miscano, extended his field of action to Puglia, purchasing from the administration of Prince Alfonso Doria Pamphilj the seventeenth-century farmhouse and a vast area of land, at the time a land of pasture and transhumance, at the foot of the town of Candela.

Croix du Chevalier du Merite Agricole awarded in 1906 by the French Minister of Agriculture to Antonio Antinozzi
Inspection before harvest, Vetruscelli 1987

Two generations later, at the end of the 1960s, Masseria Canestrello became the base of operations for what has been my job and my passion for over 50 years: growing high quality durum wheat.

In 2019, there are 100 years that bind generations of my family to this fertile land, its landscapes and our masseria.

To celebrate this milestone, we wanted to make an old dream come true: to bring our wheat to the table, in a limited production of pasta made with strict artisan methods.

A record harvest, Vetruscelli, 2020

We liked the result. And now we hope you like it too.

Gigliola Antinozzi Laudisa