How it is grown and its organoleptic characteristics
LENATO, Sicilian pasta
LENATO AGRICULTURAL PASTA FACTORY
The Lenato family has ancient origins and history related to wheat and land. Passion and love represents the basic inspiration for the generations to follow. Today the Lenato family has reached the 3rd generation with the brothers Gaetano and Alessio.
Both take care of 320ha of land cultivated with different durum wheat, ensuring the quality and the working process within their farm, from the harvest to the transformation into excellent high quality pasta.
The strengths of the Lenato Agricultural Company are very significant: from the sowing, strictly followed by the Lenato family, the harvest carried out with the agricultural means of the same and the certified mill to guarantee the traditional mill and the stone mill. All this to transform small grains into PASTA LENATO, Italian excellence in artisanal dry pasta.
The pasta factory of the Lenato farm, in organic conversion, gives life to a quality artisan dry pasta. The full and structured taste, its goodness, the natural color and the superb keeping in cooking, respecting tradition, are capable and able to surprise consumers for the smell of wheat that releases after opening the pasta package. The secrets are the technique, the vacuum processing of the doughs, the use of certified drinking water, the bronze drawing that guarantees density and roughness and the sweating cells for natural drying.
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