Donato, Enrico, Giuseppe and Patrick explained to us that to make a good pasta you need to have an excellent raw material that is obtained by cultivating the grains in a soil suitable, for organoleptic and climatic characteristics, for a specific type of crop, because the land it does not welcome all plantations in the same way.

To explain myself better, I will tell you that I saw a lush field of blond ears now ready for threshing and a field on the other side of the hill with a clearly patchy wheat plantation, less intense and less dense. So I understood how important the type of soil is.
And then obviously what a good pasta does is the mixture of the different grains to achieve the perfect combination. Each variety cultivated by the Swabian Pastificio has its own character and history, and differs in color, protein content, size and production potential.