The Pastificio Mastro Sapore produces extra slow artisanal pasta using only Apulian wheat. The aim is to create a product with the best Apulian wheat. We have selected the best 22 farms that supply us with 3 grains: - Marco Aurelio - Antalis - Saragolla Together with the farmers we control the supply chain from sowing to storage and we cultivate with a view to quality and not intensive agriculture for a superior category product. worked with a bronze die, then left to dry at very low temperatures, 37/38 ° C for up to 72 hours. This is the only way to keep the organoleptic properties of the raw material and the good work done by the earth. Thanks to our method we provide the best Chefs and high delicatessens