It was said of him that he made the best pasta in the country; but what about the country, the best in Puglia! They called him Mastro Sapore and with his delicacies he made young and old happy. His mastery was known throughout the region.

Slowly, to taste his goodness, curious and connoisseurs began to arrive from all over Italy: a long journey to the deep and sunny South, a pilgrimage to discover flavors never tried before.

And Mastro Sapore was always on the move in his countryside: in the morning in the wheat field, "the golden sea" as he called it, talking to the ears and seeing them grow tall and luxuriant; the afternoon in his mill, wrapped in a cloud of pure semolina; in the evening down to knead with the spring water: wrinkled hands and skilled gestures.

Over time, Mastro Sapore had become a legendary figure, so much so that everyone wanted to steal his secrets, grasp the essence of his passion.

But only three boys succeeded, soon becoming his favorite pupils, because from an early age they had followed and observed him, as he carefully handled the semolina and water, the only secrets of his exceptional pasta.

In all these years, Mirko, Valerio and Antonio have followed his advice as if it were law, learned his every movement that changed as the seasons alternate, learned every procedure and kept his authentic method.