Umbrian pasta-making tradition at the service of consumers

It is not always easy to combine agricultural and entrepreneurial character. But Pietro and Massimiliano have succeeded. Starting with the cultivation of ancient grains in the Perugia area, in 2019 they decided to expand their confines. This is how Il Palombaio was born, the latest step towards spreading the Umbrian pasta-making tradition. Raw materials of excellence, cultivated by themselves, in order to have a 360-degree control on every stage of processing. Grain ground by hand in the local mill and pasta drawn through bronze. The pasta is then dried at a low temperature so as not to alter the characteristics of the finished product. This is the story of two agricultural entrepreneurs, but also of the quality of Umbrian products.

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