Artigianal pasta production
The Fior di Farina pasticceria is a company founded in 2015. It is located in Vallefiorita, a small village in the Calabrian hills, just at the point where Italy is at it narrowest, between the Gulf of Squillace and the Gulf of Sant’Eufemia. In this village Pietro Loiacono, together with his family, produces delicious high quality artigianal pasta with the brandname ‘Pasta del Golfo’. The quality is guaranteed by the rules of Hazard Analysis and Critical Control Points (HACCP). This is is an essential prerequisite for the production of food in Italy.
Artigianal pasta of all sorts and sizes
For the process of making the pasta Pietro buys durum wheat flour from a large Italian mill that selects the best grains in the world. He also produces a kind of pasta with whole grain wheat of the “Senatore Cappelli” variety. This is a very ancient grain, that is typical of southern Italy. Of course Pietro also makes “special pasta”, pasta that is mixed with other products like spinach, tomatoes, potatoes, and even pepperoncini (hot peppers). After all, it is a Calabrian company and in Calabria the pepperoncini are processed into many food variations.
Exclusive organic line
In the near future Fior di Farina will also start making an organic pasta. This will be marketed exclusively by “TuttoCalabrese“. For the production of this pasta organic grain will be used, grown in the wonderful fields around Vallefiorita. The processing of this pasta will of course be separated completely from the other types of pasta.