The Andreola pasta factory has been a success story for over 15 years.
From the heart of the Tavoliere delle Puglie (Apulia, Italy) comes the artisan Andreola pasta, produced according to the strict canons of the ancient tradition, mixing the most selected hard grain semolina with the pure water that flows from the mountains of Daunia. The pasta has a characteristic roughness, which best meets and enhances the flavor of the sauces.
The regional formats are handcrafted, obtaining a product with the same characteristics of the ancient traditional Apulian pasta.The drying takes place slowly and at low temperature so as not to alter the organoleptic characteristics of the product.
The Andreola pasta factory uses only durum wheat from the Tavoliere delle Puglie controlled and guaranteed Italian supply chain.
This is the story of Michele who learned the secrets of this art from his mother and started his pasta production activity according to the rules of tradition in 2004.
The passion for pasta has been handed down from generation to generation, with love and attention to detail.
Michele believes in what he does and is very proud of his work as a pasta craftsman. The origin of his grain is very important to him. He does not use imported cereals and believes that Italian wheat is the only one that has the suitable characteristics to produce excellent pasta.
<<Making pasta is easy, but making excellent pasta is not so easy>>
Michele Andreola, owner of the pasta factory