Pasta reflects deeply rooted traditions in the region of Abruzzo. Forcella produces its own pasta from durum wheat grown in the estate, achieving a product with its natural color, rough surface and the unique taste of Italian wheat.
A short chain that unfolds in 30 square kilometers, with the best craftsmen who have been always supporting our challenge.
This is how Forcella makes the little secrets of excellence simple: the protein content and the choice of the variety San Carlo; the water of the mountains and tradition of stone mill; the preference for the artisan technique, with slow drying and low temperature. The great knowledge of details leads to a result recalling the gold of wheat fields and the culture of our land.