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	Is a co-operative of 90 farms, and one of Italy's pioneering companies in the production and sale of organic pasta: we have been producing organic pasta since 1980.
From the sowing of the wheat grain and the careful selection of the best durum wheat, to the milling of the wheat and the transformation of this flour into pasta: all aspects of production are carefully manages by La Terra e il Cielo: Meeting all EU requirements, the entire organic process is controlled and certified by IMC (Mediterranean Certification Institute) - a leading organic certification organization.
The points that make La Terra e il Cielo's pasta an award winning pasta are:
2000 - The Grocer Magazine, UK: The Pasta Challenge 2000 - "Best Organic Pasta"	The associated co-operative farms manage and produce solely organic products. The pasta is produced in a factory which exclusively manufactures organic produce The drying process is long and at low temperatures (maximum 50 degrees with drying times from 24 to 48 hours). This method preserves the nutritional value of the grains The finished products are stored in a unique storage area, first of it's kind in Italy, that has been built according to organic architecture and organic construction techniques.
Bruno Sebastianelli and other members harvesting the wheat.

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