Our wheat

We have great respect for the land we work, to which we owe everything. This is why we have chosen grains such as the wheat grain Ilaria, which guarantees the eco-sustainability of the territory together with the high quality of a flour perfect for baking, pasta and desserts. Maximum quality in respect of our beloved land.

Our land has given us everything and we love it. We use only types of wheat that guarantee the eco-sustainability of the area, such as Ilaria soft wheat. We harvest the wheat only once a year and we avoid the use of chemicals. The earth gives us food and we must respect it.

THE SEED SELECTION

We select the best and most characteristic wheat varieties of our territory. The seed of our pasta is also from the Marche region.

We only use the best wheat from our region. The Mojà pasta is 100% from the Marche region.

THRESHING

We harvest our grain once a year, only when it has naturally reached full maturity, taking only what the earth can give us. The use of cutting-edge threshing machines allows us to analyze the characteristics of the harvested grain in real time.

We grab it only once a year, when it matured naturally. We also use a fantastic harvester that tells us all the qualities of the harvested grain.

COLD STORAGE

The harvested grain is cleaned and cold stored at 18 °, the ideal temperature to avoid the formation of mold and inhibit the presence of insects without resorting to chemicals.

MILLING

The grains are ground several times a year to obtain an always fresh semolina that gives the pasta a persistent flavor and aroma of wheat.

FROM GRAIN TO PASTA

The production method is strictly faithful to tradition. The skill of the artisan who works with an innovative attitude, the certainty of the quality of the raw materials, the attention that everything is always good and healthy. If we were to condense everything into an adjective, it would certainly be “tenacious”, just like the people of the Marches.

BRONZE DRAWING

A particular circular bronze die is used for each type of pasta to ensure uniform distribution of the dough and the right porosity to best retain the sauce.

DRYING AT LOW TEMPERATURE

The pasta is dried below 55 ° C, with minimum peaks of 36 ° C, for a period ranging from 24 to 44 hours depending on the format. The low temperatures guarantee the taste and authenticity of the product.

PACKAGING

Typicality down to the last ingredient, therefore also in the aesthetics of the packaging: a clever graphic illustration that reproduces the urban design of the town of Mogliano, with that transparent house that immediately shows a preview of goodness. With a view to total immersion in the culture of the area and to be faithful to the famous popular saying "parla come magni"("speak as you eat" that means "Speak simply"), you can also enjoy the translation in pure Macerata's dialect ... and it will almost seem to hear the voice of "vergara" (hard worker woman who takes care of the family) while telling the stories of each product.

With a view to total immersion in the culture of the area and to be faithful to the famous popular saying "parla come magni"("speak as you eat" that means "Speak simply"), you can also enjoy the translation in pure Macerata's dialect ... and it will almost seem to hear the voice of "vergara" (hard worker woman who takes care of the family) while telling the stories of each product.