In the green valley at the bottom of Monte Subasio right between Assisi, Perugia and Spoleto – jewels of the geen Umbria region – there is the ancient factory of Antico Pastificio Umbro producing pasta and rice in the old traditional way. Around 1921-1925 a few elder workers learned the method of using bronze extruders and cutting the pasta by hand which dries slowly for long time. The pure waters from the small rivers of Monte Subasio gives a healthy consistency to the pasta. You should definitely taste this pasta made in the area of medieval small towns full of heritage and green landscapes.

In the green valley at the bottom of Monte Subasio right between Assisi, Perugia and Spoleto – jewels of the geen Umbria region – there is the ancient factory of Antico Pastificio Umbro producing pasta and rice in the old traditional way. Around 1921-1925 a few elder workers learned the method of using bronze extruders and cutting the pasta by hand which dries slowly for long time. The pure waters from the small rivers of Monte Subasio gives a healthy consistency to the pasta. You should definitely taste this pasta made in the area of medieval small towns full of heritage and green landscapes.

In the green valley at the bottom of Monte Subasio right between Assisi, Perugia and Spoleto – jewels of the geen Umbria region – there is the ancient factory of Antico Pastificio Umbro producing pasta and rice in the old traditional way. Around 1921-1925 a few elder workers learned the method of using bronze extruders and cutting the pasta by hand which dries slowly for long time. The pure waters from the small rivers of Monte Subasio gives a healthy consistency to the pasta. You should definitely taste this pasta made in the area of medieval small towns full of heritage and green landscapes.

In the green valley at the bottom of Monte Subasio right between Assisi, Perugia and Spoleto – jewels of the geen Umbria region – there is the ancient factory of Antico Pastificio Umbro producing pasta and rice in the old traditional way. Around 1921-1925 a few elder workers learned the method of using bronze extruders and cutting the pasta by hand which dries slowly for long time. The pure waters from the small rivers of Monte Subasio gives a healthy consistency to the pasta. You should definitely taste this pasta made in the area of medieval small towns full of heritage and green landscapes.