produttori — Avezzano · Abruzzo
In Avezzano, in the heart of the Marsica region, an artisan workshop has been making pasta since 1985 using a method with no equal in central Italy: cold lamination, which gives back to semolina and eggs everything that conventional processing tends to take away.
On the marble counter of the workshop, the choices are already evident: durum wheat semolina, pasteurized eggs measured with precision, black carrot flour sourced from Azienda Agricola Aureli Mario (a farm). Cold lamination — the single-process technology adopted from the very beginning — preserves the organoleptic qualities of the raw materials without giving way to stickiness.
It is the hands of Adelina and Mario Cimaroli that have run this workshop since 1985: siblings, founders, still at work. Forty years of gestures repeated with the same care have made La Fraiola the only business in central Italy to produce pasta using cold lamination, a method that remains artisanal in substance as much as in name.
On the shelf, the original recipes of the Marsica line up: tagliatelle with black carrot, with saffron, with Sarawak black pepper, filled pasta, artisan sweets and panettone. Each shape carries within it an ingredient from the territory or a choice born of research: not a generic range, but a catalogue that tells where this workshop comes from and what it looks toward.
From the shopfront on Via XX Settembre, forty years of artisan pasta await anyone wishing to discover the full range produced by La Fraiola.
