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tutto nasce dalla terra

A Terra is the brainchild of Luca Pedrini in 2013 and brings together more than two decades of work by San Cristoforo, the family farm started in 1992 by an idea of Luca’s parents.

The company is engaged in the production of high-quality artisanal dry and fresh pasta.

The pasta-making process begins with checking the quality and moisture content of the durum wheat semolina. Processing of the dough takes about 40 minutes, which is followed by bronze drawing.

Depending on the format required, the dough is then cut by a knife moved by an electric motor or, for long formats, by hand. Placement of the product on the drying frames is done by hand. The dough remains inside the dryer for about 36 hours; this is followed by shelling and packaging.

For fresh pasta shapes, on the other hand, the drying process is eliminated, and once the dough is cut into the desired shape, it is allowed to cool to room temperature.