Artisan pasta follows the ancient manual processing procedures with the subdivision of roles to ensure the production of superior quality pasta. Only small bronze dies are used. By selecting the best durum wheat semolina that is mixed only with the freshwater with a lot of passion, care and skill. Dried at low temperatures have exceptional cooking resistance, lots of flavours and the aroma of the best pasta. 

Traditional pasta from Naples that are suitable for stuffing with beef mince or ricotta offers limitless pastabilities to discovering your power and exploring your cuisine.

Suitable for many recipes of tasty first courses, they are excellent with tomato, basil, and mozzarella or smoked scamorza, to try with seafood or with seafood.

Dried only at low temperature, very slowly, to further enhance the excellent quality of the product, unique, tasty, and fragrant, with constant human control at all stages.