Together with Peppe Giacomazza, Altoni has developed a premium assortment 'Altoni inspired by Peppe'. The Sicilian chef is the figurehead of Italian cuisine. He is in charge of La Botte in Genk, one of the most famous Italian restaurants in Belgium. With the 'trafilata al bronzo', the pasta is pressed through a bronze mould, giving it a slightly rough structure. Due to this porous structure, the sauce is better absorbed. This pasta is also much easier to cook 'al dente', even if you mix it with the sauce afterwards.
