Abruzzo is home of one of the capital towns of pasta in the world: Fara San Martino, an ancient village at the foot of the eastern slopes of the Majella, where the presence of pure water just flowed from the mountain since ancient times has favored the establishment of a thriving industry specializes, reaching with its well-known and well-known products of the markets around the world.

The water, the air, the wisdom of tradition, the slow drying at low temperatures, the processes, the control of raw materials (wheat semolina first quality first): here are the simple secrets of pasta from Abruzzo.

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