Renzo Marinai Pasta is produced only in small quantities because it is made with our own organic wheat, sown and harvested by hand in Panzano; this variety is called Cappelli.
Although it was widespread in the past, as it was specially selected to make pasta, nowadays this variety is no longer cultivated commercially.
The preference today is for wheat varieties that give higher yields. In addition, its cultivation is quite complex, as the ears, which can grow up to 1.8 metres tall, are very exposed to wind and rain, and therefore more easily damaged.
The quality of Cappelli wheat is beyond comparison, so much so that the effort required to cultivate this cereal is fully repaid by the superior quality of the pasta we obtain from it.
It is simply is the very best available.
Renzo Marinai pasta is made using ancient, artisan methods: it is drawn through bronze dies and dried at low temperature, and the entire process takes almost a full week.