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’.

Spaghetti

Box 11 kg (24,3oz)
22 packs 1,1oz each
77€ (3,5€/each)

Linguine

Box 11 kg (24,3oz)
22 packs 1,1oz each
77€ (3,5€/each)

Mezze Maniche

Box 7,5 kg (16,5oz)
15 packs 1,1oz each
53€ (3,5€/each)

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.

After harvesting, our wheat is analyzed by an Accredia accredited laboratory which certifies it as free from traces of glyphosate, pesticides and mycotoxins.

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

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.

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.

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

Gigliola Antinozzi Laudisa