Exchanges with nearby Italy have marked Provence in it’s history and culture. Thus, pasta, the pride of Italian cooking, is also well known in the provencal culinary heritage, especially as the consumption of fresh pasta was widely spread throughout the area since the XVI century. Since 1936 and through the years, S.A.P.A has been the manufacturer of hand crafted dried pasta in Provence thus carrying on and perfecting the art of the Italian Pasta master craftsmen. Today, the “Lazzaretti” brand, the name of the company’s founder, specialises in the manufacturing of organic pasta. This is produced in a traditional manner, with slow drying at a low temperature and the pasta rolled out and extruded in the old fashioned way. Today we offer a wide range of organic pasta, starting with classics such as spaghetti and durum wheat shells, to the more subtle and elaborate recipes. Thus combining the nutritional value of cereals such as Durum wheat (Einkorn) or Quinoa with the flavour of herbs like basil, garlic, and the delicious taste of saffron as well as the use of fresh eggs for a smoother texture. Previously limited to our region alone, the marketing of Lazzaretti organic pasta has spread gradually beyond the Provencal borders to every area in France

GMO Statement

Organic products are produced without genetic engineering. The use of genetically modified organisms or their derivatives is prohibited in organic farming and processing and contradicts the self-understanding of the organic industry.