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About us
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News
Shop
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Start typing and press Enter to search

Home
About us
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all products > the integrali

BROWSE OUR

this is not simply pasta, this is the story of a family that has been carefully selecting and milling only the finest durum wheat for four generations and that controls the whole production chain, from grain to table.

STONE DEBRANNED WHEAT

stone debranning is a modern technology that uses an ancient method to purify every single grain of wheat whilst keeping its original qualities intact.

OUR WHOLEWHEAT PASTA

More vitamins

MILLERS FOR FOUR GENERATIONS

PURE MOUNTAIN AIR

CRYSTAL-CLEAR SPRING WATER

ONLY THE FINEST SELECTED WHEAT

THE FOUR CARDINAL POINTS

100 YEARS OF PASTA

the integrali

antioxidant properties

More minerals

cellular wellness

7% High in fibre

sense of satiety

Over 14% protein content

Stands up very well to cooking, genuine and easy to digest

Bronze-die extrusion

rough and sturdy

BROWSE OUR

the integrali

AIR AND WATER

THE GENEROUS NATURE OF MOLISE

At 730 metres high, the mountain air perfectly preserves the wheat and ensures that the pasta dries in the utmost purity. The spring water for our pasta arrives fresh and cool from the Parco del Matese. With its mineral properties and low sodium content, it’s perfect for making our pasta genuine and easy to digest.

WHEAT AND STONE

THE WISDOM OF THE TECHNIQUE

Since 1910, our Mill has been grinding the finest durum whole wheat with an intense aroma, light yellow colour and high protein content. Stone debranning purifies every single grain of wheat whilst keeping its original qualities intact, for a bronze-die extruded pasta that is rough, firm, and stands up excellently to cooking.

BROWSE OUR

the integrali

THE WATER OF MOLISE

THE QUALITY OF THE MATESE

The pure and cold spring water of the Matese is captured from the heart of the earth in the Riofreddo area, at 506 metres above sea level. With a low-dry residue, a low-sodium and nitrate content it is consistently light.

SUSTAINABILITY

100% RECYCLABLE

La Molisana whole wheat pasta:

benefits and advantages