The first pasta certified “all Italian” because it’s made only with top quality durum wheat grown in Italy: an excellent pasta, just like Italians love it!
High quality “bronze drawn” pasta, made from fine durum wheat semolina from Puglia region.
Extraordinary pasta developed to satisfy all the demands of the modern catering, at the top in terms of taste and the performance.
For each pasta shape has been made an accurate study on the development of the bronze die, to obtain a high quality pasta with consistency and ease of eating, capacity to enhance any sauce.
Drying takes place at low temperatures in a very long time. This process, which remembers in modern terms the drying of the pasta in the sun, enhances the flavor and fragrance of Italian durum wheat and preserves intact its organoleptic properties.
Sgambaro mill and pasta factory
It is a love that has lasted three generations- the love of Sgambaro family for pasta.
In 1947 Nonno Tullio, who inherited the trade of miller from his father, began the pasta activity involving his sons Dino and Enzo: the Fratelli Sgambaro pastificio di Cittadella, in province of Padova, was thus born.
In the 1960s, the company experienced great development and in the new headquarters in Castello di Godego, in the province of Treviso, the pasta-making activity was joined by the milling one.
And today, after more than 60 years since the first spaghetto, they are the cousins, sons of Dino and Enzo, that personally take care of all the essential phases in the activity. In the search for a continuous improvement in the product, they very soon realized that they had to rediscover the values of their earth. Thus, after more than 30 years they “cultivate” the best Italian durum wheat alongside the agriculturalists.
Nutritional information per 100g
Energy value: 1512 kJ / 357 kcal
Fat: 1.5 g of which saturated 0 g
Carbohydrate: 70.0 g of which sugars 1,4 g
Fiber: 3.5 g
Protein: 14.0 g
Salt: 0,001 g