The pasta factory Molino di Val d'Orcia was founded in 2003 with the aim of promoting the most typical and ancient of Val d'Orcia: the grain. Since the days when the valley covered a reference point for pilgrims crossing the ViaFrancigena towards or returning from Rome, the Val d'Orcia was known as a place with a clay soil that allowed the cultivation of wheat that he kept in all his bones the typicality and the harshness of the territory where it grew. Therefore, the decision to produce pasta in the south of Tuscany is not just a challenge against the Italian zones historically famous for the production of this Italian food (Campania, Puglia), but above all the desire to continue to preserve certain traditions and gastronomy. The meal we use is in fact the product of a grain that still worked and is produced by farmers from Tuscany, the pasta shop itself is in the heart of the countryside south of Siena and its size and spirit of the people working within it knows the family and old. No hurry, no desire to compete with large numbers of pasta, just patience and respect for the tradition of the land in which we live and work.