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Pasta Agnesi, which is produced in the Italian region of
Liguria
has been producing pasta of excellence for more than 170 years. The finest varieties of durum wheat are selected, milled and then used to produce Pasta Agnesi, for example the Kronos variety, harvested in Arizona USA, which is particularly rich in nutritional value
Since 1824, in the Italian town of
Imperia
on the shores of the
Mediterranean Sea
, the Agnesi family has dedicated itself to producing the world's finest pasta.
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| Their great sailing ships, a symbol of the Agnesi 1824 brand, travelled the world over to find the best Durum wheat wherever it grew, to use in making their pasta. |
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| MORE THAN 170 YEARS OF EXPERIENCE IN PROCESSING WHEAT |
| In 1824, Paolo Battista Agnesi began to grind wheat in his mill in Pontedassio, a small village in the hills of Imperia. |
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2. SELECTION OF THE BEST DURUM WHEAT IN THE WORLD
Since 1824 Agnesi has been selecting the best durum wheat. Each year our experts follow the harvest directly, choosing the finest wheat varieties from
Italy
and the
USA
, so as to make the very best blend.
3. A SPECIAL MILLING POCESS
Agnesi 1824 is one of the few producers of pasta to have a production cycle that is vertically integrated, from the raw materials to the finished product. The production site in Imperia also includes a seven level milling plant
4. A MILD TEMPERATURE DRYING PROCESS
The mild temperature drying process preserves the flavour and aroma of the wheat. The result is a highly nutritious, more flavourful pasta that holds up well in cooking. The proof is in its golden yellow colour
Agnesi is authentic Italian Pasta produced with one 100% Duram Wheat
Agnesi is easily digestible and easy to cook
Recognized as one of the leading Italian Pasta brand in
Cyprus
, Agnesi reputation has been built on recommendations from Professional Chefs and lovers of Italian cusine
The truth is in the taste , and once tasted Agnesi becomes a relationship for life !
Also available Agnesi Sauces and Pesto
www.agnesi.it
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