Donna Lisa’s Typical Dry Pasta is produced with the best durum wheat semolina, according to precise production methods and dried slowly. We have decided, to emphasize the artisan characteristics of our pasta, to limit the formats to those typical of the Puglia Region (Orecchiette, Cavatelli, Cicatelli, Ferretti).
Donna Lisa’s Typical Dry Pasta is produced with the best durum wheat semolina, according to precise production methods and dried slowly. We have decided, to emphasize the artisan characteristics of our pasta, to limit the formats to those typical of the Puglia Region (Orecchiette, Cavatelli, Cicatelli, Ferretti).
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