Vesuvius: our land

The very high quality of our durum wheat pasta has its roots back to the XVI century in this magical place for pasta production.

The spring water gives pasta a unique and characteristic flavor; the climate of the vesuvian coast, tempered and ventilated by the sea breeze, favors an extraordinary drying.

In the past, pasta was dried naturally by the wind along the roads, under constant temperature and humidity; this process guaranteed its taste and the right conservation.  Even today we keep on using these old rules: only 100% Italian durum wheat semolina goes through a handmade processing, bronze drawing and slow and delicate drying.”