The original pasta of Sorelle Salerno is born from the idea of producing a fine pasta, good and natural, with a slow drying ( from 18 to 30 hours) in order to maintain all the nutritional and organoleptic characteristics of our wheat, essential raw material.
The origins of our company dates to the late 1940s, when Giovanni e Gino Salerno began trading cereals with carriages towed by mules for delivery of products in the Calabrian hinterland and Messina province. They later bought the current land of about two hundred hectares in "Acqua della Quercia" situated in Cutro, for the cultivation and production of precious cereal and, having tried eight different wheat varieties and four varieties of legumes, we believe we have created a new way of making our handmade pasta known and appreciated. From the selection of these wheat varieties, today we got also the certification of our precious raw material.
Our wheat have the Global GAP (Good Agricolture Practice) certification, and the Global Partnership for Safe and Sustainable Agricolture. This means that we are checked, and we must use the products indicated by Certification Body, so our wheat is absolutely pure without any residue of chemicals or harmful substances. Our wheat is healthy, and this means that our pasta is healthy too.
The Sorelle Salerno project has been on fire for some time now. And like for ragu in a pan that over time makes its perfume feel appetizing, now we are also ready to let you know our history and give you the opportunity to enjoy our pasta.
WE ARE MADE OF SORELLE SALERNO PASTA, AND YOU?
