Delverde pasta was born in 1967 in Fara San Martino, in Abruzzo, and takes its name from the Verde river, which flows there limpid and whose waters are the secret of a pasta with an unmistakable taste.

For 50 years, Delverde has been using only spring water and the best durum wheat semolina, and a dough worked with bronze dies and slow drying, to preserve nutritional values ​​and enhance the flavor of the wheat.

More than 120 pasta shapes, from traditional ones, to organic wholemeal semolina specialties up to the latest wellness news, a new range of pasta made with special chickpea and flaxseed flours, for consumers looking for a product good and healthy, but without giving up the taste of a good pasta dish.