Many people agree that the best Italian pasta comes from Abruzzo. Why is that? The answer is as simple as the ingredients in great pasta; flour and water. Abruzzo is considered to be the “forgotten Italy”, but also known as the “Green heart of Europe”. Inaccessible for centuries because of the rugged mountains and with very little industrialization. This translates to pristine pastures where the finest durum wheat grows and streams of pure water flow from the mountains. So, great flour and pure water = great pasta.