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Fior di Borgo bases everything on a past rich in traditions, where in 1953 Fioravante (Fiorenzo's grandfather) began producing artisanal pasta at home, and Cesare (Antonio's father) began producing homemade bread, lifelong friends... who come together in their mutual passion for the transformation of both hard and soft wheat, transferring all their knowledge to their nephew Fiorenzo and son Antonio, proudly carrying on the two family businesses.
The pasta factory covers an area of 660 m2 with a production capacity of between 8 and 10 quintals, and as happens only with good products, there is a vast loyal clientele, from lovers of good food to restaurateurs, managing to position the product well on both the national and international markets.
It all starts with the choice of raw materials, which has a very important value for the final result; in fact, the durum wheat semolina comes exclusively from Italian mills, where we personally select the Italian wheat and grind it, according to the quality standards set by us.
GRAIN100% ITALIAN
The selection, the careful choice of 100% Italian wheat semolina, is our way of believing that Italian tradition is a value to be carried forward every day with ever new passion.
The semolina is delivered and does not undergo any manipulation, with ancient recipes and methods, the dough is prepared by expert hands, and with the help of various bronze dies the pasta takes shape. With this drawing method, the difference immediately catches the eye, to the touch and to the palate, thus keeping the flavors of the past unaltered, better revealing its artisanal origin.
DRAWINGAL BRONZE
The dough is worked slowly combining semolina and pure water to ensure excellent cooking resistance.
The traditional bronze dies give roughness and porosity to the finished product which pairs perfectly with any seasoning, thanks to its ability to absorb any sauce very well.
We dry at temperatures below 40°C, taking approximately 28 - 32 hours for short pasta and up to 38 - 42 hours for long pasta. Drying occurs very slowly, which is very important for preserving flavor, color and texture.
DRYINGSLOW
Low temperature drying, ed
extremely slow is very important for
the preservation of flavor, color and
consistency.
Lying onventilated wooden frames, (for short pasta) or rods (for long pasta), the pasta is
placed in special drying cabinets where it comes
dosed the air ventilation in relation
to the external temperature, to the humidity rate
and the quantity of pasta present in the cell.
This artisanal process, in the constant search for the most authentic taste, is essential to obtain a unique product, with extraordinary characteristics of lightness and digestibility and with that porous personality capable of enhancing every preparation. The selection, the careful choice of durum wheat semolina are our way of believing that the Neapolitan tradition is a value to be carried forward every day with ever new passion. The roughness and porosity match perfectly with any seasoning, thanks to its ability to absorb any sauce very well…. You don't have to be a connoisseur to immediately grasp the difference, thus enhancing the craftsmanship of the pastas.
Thanks to tradition and passion, Fior di Borgo aims to satisfy the most refined palates with a genuine and delicate product.