Regina dei Sibillini is a farm in Montefortino that produces pasta using only the durum wheat coming from its land on the Sibillini Mountains.
A rare choise, to grow durum wheat on the mountain side, that together with the direct cultivation and the handicraft method permits us to realize products that are unique and of great quality.
The philosophy of the Regina dei Sibillini is to cultivate and transform, in order to bring into our pasta all the good that is in the mountain: water, air, the tradition to do things with care.
The cultivation of durum wheat in the mountains requires great attention and it is made difficult by the climate, less favourable than the one on the hillside and characterized by frequent sudden jumps and spring frosts.
But we believed in it.
On our lands we grow only durum wheat, sowed at the end of October. The snow that falls between November and March covers it, hydrates it and protects it from freezing.
Is it the bond with the territory where we live, love and respect that brought us to undertake this journey. The nature that surrounds us is what inspired us and the best way to honor it is to capture its taste, smell and colors.
From this concept also originates the logo of our pasta factory where mountain Priora, also called the Regina dei Sibillini, stands above all and its summit relapses into the territory of Montefortino. So the mountain is the center of all and it is here that our idea starts.
The respect for the territory, the will to improve and promote it, but also the consciousness of the need to know the provenance of what we eat, induced us to adhere at a regionale microfiliera project. We are taking about a supply chain approved by Marche Region with a QM brand (Guaranteed quality of the Marche), that unites more farms placed in the area of the Sibillini Mountains, up to mill that grindes it. It is then that Regina dei Sibillini transforms it into pasta.
Regina dei Sibillini produces pasta according to the handicraft process, it is wired drawned in bronze then put to dry at low temperatures, using only wheat that comes from the top soil in the heights at an altitude between 600 and 900 mt sea level.
The geographic position of the farm in the area of the Sibillini Mountains garantees a truly uncontamined ambient: water and air, essential elements in the production of our pasta, are of absolute quality.
The raw material cultivated, wholesome and with unique properties gives to the made product a characteristic taste rich in flavor and scent that is distinguished already the moment that it is cooked.