Pasta from Azienda Guerrieri begins in their own wheat fields along the Metauro river and is crafted in a partner workshop in Fano. For over 40 years, the dough there has been drawn through bronze dies and then left to dry slowly at low temperatures. Each 500-gram package contains exactly two ingredients: durum wheat semolina and water – the grain for which grows on their own estate.
From durum wheat to the king of grains
The classic line ranges from Spaghetti n.7 to Penne Rigate and Mezze Maniche, right through to twisted Strozzapreti. Their name, meaning "priest-strangler," comes from an 800-year-old legend from the Marche region, which people there still tell today with a wink. The rough surface created by the bronze process absorbs sauces much better than smooth-pressed industrial pasta, and no two pieces of Strozzapreti look exactly alike.
Then there is the king of grains, Senatore Cappelli, selected in 1915 by the agronomist Nazareno Strampelli. This ancient variety grows with stalks up to two meters high, yields little, but has a robust, nutty flavor. The Guerrieris are intentionally cultivating this nearly forgotten variety again, and the Penne Rigate made from Senatore Cappelli can hold their own even with a simple butter and sage sauce. A ragù deserves a glass from the estate's wine selection. Pasta and wine from a single farm are a rarely harmonious pair.
