Pastificio Artigianale Alta Valle Scrivia
Alta Valle Scrivia’s authentic flavor comes from its high quality ingredients… Pure Spring Water from Antola National Park and 100% Certified Italian Durum Wheat from their own mill in Tuscany. The Bronze dies used for extrusion create a rough, porous surface that captures all the flavors of the sauce. The pasta then undergoes a natural drying process at low temps that preserves the organoleptic and nutritional properties or the wheat.
In a valley nestled amongst the Appennine mountains in the Antola National Park Giuseppe and Giacomo Minaglia started making Artisan pasta in 1927. A little northeast of Genoa on the Ligurian Coast it’s an area famous the world over for its local cuisine. Native foods like Genoese Pesto sauce, Minestrone Soup and a myriad of pasta dishes that utilize the wild herbs and seafood of the region.
Penne with Fresh Mediterranean Tuna
You will notice the ingredient list is a little funky but that was the best I could do translating from the original Italian. It just didn’t look like it required 4 table spoons of capers which is what 50 g or 2 oz. translates to. There are some seafood clinics in with the recipes and I promise to do one on Ahi soon.
Alta Valle Scrivia’s recipe videos are sensational and easy to follow. Roberto Scala’s videos are particularly riveting as is the one where the Chef is making pesto with giant a mortar and pestle. Remember to stock up on the ingredients that will make your life easy like our Tomatoes and Passata. Ranise is Liguria’s the best producer of sauces, tapenade and pesto so save yourself some time they pair perfectly with the Pasta from Alta Valle Scrivia.
Trofiette Pasta with Genoise Pesto from Liguria
LINGUINE with Red Onion, Saffron and Chili