"The Giaggiolo"

Nowadays the company produces two types of product.

For both lines, plants stay in the field from three to four years in order to allow regular and constant growth. Once extracted from the soil, rhizomes are given to the farm where they are subjected to the removal of beards and the preparation of new plants to be planted in the field in the following months. Once washed and deprived of roots, the dough is ready to be sliced.

- The White:

The rhizomes are handley cleansed, eliminating the outer skin and then being dried.

- The Splitted:

The rhizomes are mechanically sliced and then dried.