Giovanni Carleschi found his pasta-making feet in 2008, after leaving a successful career in sales. He was soon joined by partner Natalia Gruzina, who also escaped corporate life to join Giovanni on a mission to bring top tasting pasta to the London masses. His organic dry pasta is made with British stoneground flour from ancient wheat varieties (Spelt, Emmer and Einkorn).
He uses bronze dies to extrude and slow dry the pasta at a low temperature to ensure great taste, texture, and tenure of cooking, the premium quality pasta is produced following Italian traditional artisan dry pasta production methods.
He not only focuses on quality but sustainability as well by powering the production with green energy only, packaging the pasta in plastic-free bags (certified by APP) suitable for home and industrial composting and marine biodegradability, and supporting the zero waste movement by producing wholegrain pasta and directly supplying bulk shops across the UK.
The Emmer Mezzi Rigatoni are made with stoneground wholegrain emmer so that none of the amazing nutritional and health benefits of this grain are lost in the milling process. Not to degenerate any of the vitamins, he makes and dries the pasta at low temperatures. The same bouquet he enjoys when mixing emmer flour with water he recognises in the finished dry pasta as a sign that nothing is lost in their artisan process. Emmer tastes of hazelnut, toasted walnut, leather, and dark chocolate.