Strozzette - Pastificio Italyca
The Organic Strozzette from Pastificio Italyca are born from a production philosophy centred on respect for the land and the preservation of the traditional pasta-making techniques of Basilicata. Despite their simplicity, this shape requires specific expertise during extrusion to achieve the slight curvature that makes it unique. The raw material used is exclusively organic durum wheat semolina, cultivated in Italy according to strict standards that exclude the use of pesticides or synthetic chemical fertilisers. In Grottole, Cooperativa Sociale Gustolibero transforms this wheat into a high-quality food product capable of telling the story of a territory with a long-standing cereal-growing tradition.
The bronze-die extrusion process is the technical heart of production: passing the pasta through bronze creates a matt and deeply porous surface. This characteristic is essential to ensure that the Strozzette are not merely an accompaniment, but an active component of the dish, capable of holding the sauce within their concave shape. Unlike smooth industrial pasta, Italyca Strozzette offer a superior texture, ensuring that every bite delivers a perfect balance of flavours. The choice not to accelerate production times preserves the natural fragrance of the semolina, which is released intensely during cooking.
The slow drying takes place in static chambers at controlled temperatures for a period that can exceed 36 hours. This method preserves the gluten network and the organoleptic qualities of Lucanian durum wheat, ensuring an al dente texture that remains consistent even after finishing the pasta in a pan with the sauce. The artisan patience devoted to this stage prevents thermal shock, resulting in an elastic and easily digestible product. Every batch is rigorously monitored to ensure complete supply chain transparency, giving consumers the confidence of an authentic, wholesome Made in Italy product deeply rooted in the rural traditions of Southern Italy.
Choosing Organic Strozzette also means supporting the social renewal project of Cooperativa Gustolibero. Production takes place in the historic setting of Grottole, where the art of pasta making becomes a means of dignified employment and of countering depopulation in inland areas. Stories connected to the village, such as its proximity to the Sassi of Matera and its traditional rural way of life, blend with the modernity of certified organic production. Every stage, from milling to manual packaging, is designed to deliver a product that respects the region's gastronomic identity, ensuring food safety and a sensory experience deeply rooted in Italy's artisan heritage.
