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1Introduction
Production takes place in the restored old premises where milling and maccheroni production used to occur. The process follows an ancient pasta-making technique defined in a text dating back to 1823 urged by Francis I of the Two Sicilies.
Nowadays, production and drying of pasta shapes is done on site in low quantities, to respect natural manufacturing times. It is available only at the store adjoining the production site.
DESCRIPTION AND LIST OF PRODUCTS / ARTISANAL PRODUCTS
Pasta shapes, all manufactured by the pasta-maker, are unique because they are not mass produced and their production is not standardized. This means the shape of the pasta that emerges in every single package is never the same.
They produce the following shapes: fusillo, pacchero, calamarata, zito, candela, mezza manica, rigatone, saturnino, elica, and spaghetto alla chitarra.