Pastificio dei Grani Antichi: the pasta workshop behind our pasta
A family story
It all begins in 1984, when Antonia Trezzi, drawing on her experience as a sfoglina (pasta maker), opens a small egg-pasta workshop in Giulianova. Over time, the passion for grain grows into a proper pastificio, today carried forward by her son Simone as well, with the same care for quality and attention to detail as back then.
Bronze dies and slow drying
Every shape is made using bronze dies, which leave tiny imperfections on the pasta that make it rough and porous, perfect for holding sauce. Drying happens slowly, at low temperature, on hand-worked beechwood frames: a process that takes time, but restores all the flavour and digestibility of durum wheat semolina.
Did you know...
Among the varieties used is Solina, a very ancient soft wheat grown in the Abruzzo Apennines since the sixteenth century, even above 1400 metres of altitude. An old local saying goes "Solina is the mother of all grains": the higher it grows, the more the cold and altitude bring out its quality. In the early twentieth century it was even studied by the renowned geneticist Nazareno Strampelli, the same man who created Cappelli wheat, another ancient variety the pastificio still works with today.
Come discover the pastificio
Pastificio dei Grani Antichi isn't something you only discover through its products: they run fresh pasta-making courses and team-building days for anyone who wants to get their hands in the dough and see the artisanal process up close.
Every time you bring this pasta to the table, you're tasting a piece of Abruzzo, between mountain and sea.
