La Pasta di Aldo

In Monte San Giusto, between the Adriatic and the Sibillini Mountains, Maria Alzapiedi and Luigi Donnari founded La Pasta di Aldo in 2001. The name joins the first syllables of their surnames.

Egg pasta from two ingredients, semolina and eggs, worked slowly and dried at the pace the Marche climate sets. A small workshop, where every batch still passes through the same hands.