Our pasta is produced by hand respecting all the rules of the ancient pasta makers including that of drying at room temperature (very low), as happened one hundred years ago. This ancient method guarantees that the proteins, vitamins, mineral salts and more, including the aroma and characteristic flavor of the particular durum wheat semolina, are not altered as in large industrial processes where drying takes place in tunnels. Csure it is that, when looking at a pasta like "Giordano", even the layman's eye realizes that it is a different product
from others. The real answer, however, is on your plate!