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Within the province of Siena resides the Val d'Orcia (Orcia Valley), with its rolling hills and strings of cypress trees that outline the individual landowners' properties and old farmhouses or castles adorning every hilltop. In this idyllic setting, a few miles from Castiglione d'Orcia, you will find the Pastificio Toscano run by Alessio Panarese. The pasta he makes is unique, as it is made from wheat he cultivates himself on more than 3000 acres of property he owns, using only the purest water from the nearby Mt. Amiata, which is renowned for its lack of calcium and solid residues. These pure ingredients are processed in Panarese's own pasta lab, where the formats are bronze drawn and air dried for 72 hours. This process ensures that the pasta has the right surface texture to capture any condiment, and the lack of any applied heat during the drying process ensures that the pasta doesn't lose any of its properties. 

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Pasta Panarese Company Profile