In 2012 the Canossa family, with Alvise and his son Ottavio, decided to write a new chapter for the historic Tenuta Cuniola, at the gates of Ferrara. The 70-plus hectares of arable land produce durum wheat used for zero-kilometre pasta production, naturally good because it is a controlled network, bronze-drawn and slow-dried, as Italian tradition demands. The dough is used for spaghetti, gramigna, paccheri, fusilli and other shapes in the classic rough, porous appearance typical of quality pasta.
