The decision to make our noodles was born very early, in the visits to the Andes of Peru. It was in the former Hacienda Torca - Cuzco, where we learned to appreciate the Andean supergrains of Quinoa, Kiwicha, Kaniwua and Potato Starch, and their contribution of high quality to all.

With years dedicated to gastronomy and traveling the world, we recognized the importance of a conscious and healthy diet. For this reason, we decided to add value to our ancient quinoa, transforming it into noodles.

It was thus that, in 2018, we entered the market, following the same Italian technique for the production of artisan pasta: bronze cuts and slow drying to obtain a genuine product with high nutritional value.

Therefore, aware of the sustainability and power of our ancestral grains, we are committed to sharing the delicious and magical of our food with the world.