The Ancient ”Masters Pastai” Argued That The Ingredients For A Good Pasta Were Four: The Mountain Wheat, Spring Water, Pure Air For Drying And Processing. The Organoleptic Characteristics Of The River Verde, Powered Exclusively From Natural Sources, And The Climate Dry And Ventilated, Which Allows A Perfect Pasta Drying, Are The Two Ingredients That Nature Has Given To Fara San Martino And That Make The Pasta Produced There Truly Unique.