The Pasta della Corte range stems from a desire to use locally sourced, short-supply-chain products, in this case stone-ground type 2 wholemeal flour, known as Gran Piemonte. Made from a blend of ancient soft wheat varieties – revived in collaboration with the University of Gastronomic Sciences in Pollenzo and grown in the Stupinigi Nature Reserve – stone-milling preserves all the properties of the grain - bran, germ and fibre – making the pasta easier to digest (thanks to the lower gluten content) and reducing cooking times.