{"title":"Moro Pasta\r\n","description":"More than 150 years have passed since Carlo Moro gave birth to the mill, pasta factory, in \u003cstrong\u003eChiavenna,\u003c\/strong\u003e a town in the province of Sondrio, near the Mera, river from which the mill drew the water needed to grind wheat.\u003cbr\u003e Structured on three floors and organized according to a complex interplay of pulleys, belts and millstones, it was in action day and night. \u003cbr\u003e The activity in the building ceased in the 1960s due to growing production needs and changing sanitation legislation, which forced the construction of a new factory, which is now located on the outskirts of the town of Chiavenna.\u003cbr\u003e Thanks to the efforts of volunteers, the\u003cstrong\u003e Bottonera\u003c\/strong\u003e mill has been \u003cstrong\u003erestored, becoming a museum of industrial archaeology, open to the public. (For info and guided tour reservations: consorzioturistico@valchiavenna.com).\u003cbr\u003e Beginning in the 1960s, to the traditional production of durum wheat semolina pasta, Moro Pasta has flanked the production of Valtellina specialties such as \u003cstrong\u003ePizzoccheri\u003c\/strong\u003e (made from buckwheat), which, thanks to large-scale distribution, have been discovered and appreciated throughout Italy and abroad. Since then, the business has become more and more specialized in the production of \u003cstrong\u003egluten-free pasta\u003c\/strong\u003e, \u003cstrong\u003epasta for children\u003c\/strong\u003e and in other\u003cstrong\u003edietetic pasta\u003c\/strong\u003e. Vast, also, the range of flours, ranging from traditional flours for baking to those for polenta.\r\n","products":[],"url":"https:\/\/destination-gusto-produzione.myshopify.com\/en\/collections\/moro-pasta.oembed","provider":"Destination Gusto","version":"1.0","type":"link"}