Cultivation of our wheat: Puglia, Basilicata and Emilia - Stone milling without giving up wheat germ: Emilia Romagna and Puglia - Pastification in artisan pasta factoriesand historians: Puglia, Basilicata and Marche. Pastabronze drawnand dried alow temperature from 24 to 36 hours depending on the shapes and sensitivities of expert pasta makers.