AgryCult

carla e carlo latini

Hello, I am Carla Latini. Since 1990 in Osimo, in Marche and Umbria, my husband Carlo and I sow and harvest the varieties of wheat and spelt we use to make our lines of pasta.

In 1992, the recovery of the famous historic wheat kind Senatore Cappelli enabled us to produce the first pasta “in purezza” (purity) in the world (that’s how we called it); spaghetti and spaghettini made with only the Senatore Cappelli wheat. High spikes from large black mustaches and an intense, almost spicy, flavour. Then we started taking care of the kind of hard wheat Taganrog. We had to sow it and crop and re-sow for two years in order to manage to have enough crop to remake the legendary Taganrog spaghetti. Unfortunately, an insufficient crop this year has forced us to reproduce the seed without being able to make pasta. This September 2010, if all goes as it should, we’ll be able to make pasta with the durum wheat Taganrog we’ll harvest in June.

For some time we’ve been offering two novelties: the Indomitable and her sisters, tagliatelle and fettuccine.

The Indomitable is a specially thick tagliatella which makes it crunchy and “nervous” during the cooking (never touch the Indomitable when it bubbles in the water!) and during chewing. A dish of Indomitable is very fragrant (more than 33% of eggs and grits than our Classic Line) and epicurean ready to embrace any seasoning of the Italian tradition.

Her sisters, tagliatelle and fettuccine, have a lower thick but the surface is rough and porous as that dell’Indomabile, as well as that of all our pasta. The Indomitable is, like Senator Cappelli, only for connoisseurs and gourmet, excellent chefs who will enjoy to challenge The Indomitable. The tagliatelle and the fettuccine are easier to use in the kitchen and they perfectly keep the right cooking.

The Indomitable is excellent cold, too. The best we can get from pasta made with eggs. Here and here. you’ll be able to find exclusive recipes signed by famous chefs.

Buon appetito!