From the land of Molise, with its numerous nutritious properties, grows Triticum durum, a special wheat with a wealth of vitamins, proteins and mineral salts, the ideal ingredient for making superior quality pasta

It is thanks to its golden grains that the Molise region is considered the true cradle of the traditional southern Italian art of making pasta.

La Molisana respects nature and brings to the table the quality of the best traditions in the art of making pasta.

This is the origin of “true pasta", in a range that enhances Mediterranean culture made up of ancient flavour and great tradition.

Since 1912 La Molisana has been offering its products to people who love “true pasta” with its golden colour and unmistakeable taste, in over 130 shapes, which interpret all the flavours of Italian regional gastronomic tradition.

In the IX century A.C. the Arabs, who settled in the south of Italy, introduced dry pasta and, thanks to the local earth, rich in precious gifts, they helped to improve the wheat selection and growing process: southern Italy thus became the land of true, quality pasta appreciated all over the world. Each of the 130 shapes of La Molisana pasta has written a little page in the history of Italian gastronomy