Our selected artisan-made pasta are produced locally by the traditional pasta makers of Torre Annunziata and Gragnano.
They are made exclusively from hard durum wheat, and formed in bronze dies.
They undergo a particularly slow drying time at slow temperature: 24 to 48 hours for the standard shapes, 48 to 70 hours for the special formats at 50° to 60°C.
The combination of high-quality wheat, slow drying and artisanal working methods guarantee that our pastas retain all their nutritive qualities and that they have an exceptionally fragrant flavour.
This product can be shipped in Italy, in all the European Community, in USA, Canada and Japan.