Several years ago, Giacomo Santoleri left his homeland of Rome and headed for the mountainous terrain of Abruzzi with the intention of producing the best beans, grains and pasta in Italy. Named for the ancient Greek word for maccheroni, artisan Giacomo Santoleri's Ma'kaira is the finest pasta Paul Ferrari has ever tasted. Our newest cut is made with 90% whole grain farro flour and 10% orzo flour. A nutty, bran-like palate is expressed perfectly by a rich and rough-textured pasta. We like to serve it with the simplest of accroutements - extra virgin olive oil and Parmigiano-Reggiano, fava beans and pecorino romano, or caciotta and freshly ground black pepper.
