On their farm in the Marche region near Ancona, Carlo and Carla Latini grow special clones of rare wheat that allow them to produce pasta of unrivaled taste and texture. This pasta, known by its red box, is produced in small batches using traditional methods. Latini pastas are bronze-died, then dried at special low temperatures that allow the wheat to retain much of its nutritional value. To make what Carlo Latini considers "pasta," he chose to use the old-fashioned techniques of master Italian pasta makers. He believes this is the only way to make pasta that preserves the high gluten content and exceptional flavors of our outstanding durum wheat. In 1990 Carlo chose the company's pasta shapes and designed the bronze dies for their production. He was guided by his personal tastes, the gastronomic history of Italy, and the desire to create unique pasta shapes unknown in the classic pasta die catalogs. The color of the Latini box was selected by Carlo's wife, Carla, and is the warm color of a cloak that covers the shoulders of a beautiful woman painted by Tintoretto. Latini's Senatore Capelli (in the blue box) is a special wheat clone that was originally discovered by Nazareno Strampelli, the father of modern grain farming, in the 1920s. This durum wheat reached a yield per acre that was unsurpassed until the 1960s when the variety was superseded by more productive ones. The Latinis planted senatore cappelli durum in 1991, and started producing cappelli pasta the following year. They are currently the only pastificio using this type of wheat, whose flavor, fragrance and high protein values are unrivaled (in a good year, protein levels may exceed 16%).