They were tasted by some exceptional gourmets, apart from myself, of course: Giacomo Mojoli and the head of Slow Food in Japan, Paolo Massobrio, Gianfranco Vissani, Bruno Gambacorta, Cesare Pillon, Enzo Vizzari and more.

The unanimous comment was ‘che buono!’ They don’t seem to be from farro! Yes, because if you’ve ever eaten a pasta di farro that is truly for gourmets it must have been Latini.

I’m delighted to dedicate this page to a dear friend and the first great chef to have studied and tested all the recipes at the fair: Maria Luisa Scolastra of Villa Roncalli in Foligno. If you ask me, she alone was capable of choosing the right ingredients for our spaghetti di farro, because of the loving care with which she selects produce from her garden.