The same family has been running the Zoarhof in the South Tyrolean mountains for over 100 years. What started as a dairy farm now revolves around free-range eggs and egg pasta. 5,500 laying hens live on the pastures around the farm, and their eggs go straight into the on-farm pasta production every day. The durum wheat comes mostly from Italy with part of it grown on their own fields since 2024. Mixing, shaping, drying, packaging – all done by the family, all on site.
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