This is one of Gragnano's historic pasta makers, founded by Mario Moccia in 1976 and now run by the third generation. Past traditions and modern technology combine to create artisan pasta made from first extract semolina and spring water, bronze-drawn and dried at low temperatures of 4050 °C. Over 100 traditional shapes are produced, as well as single portions like the exclusive "a Caccavella", over ten different types of fusilli, and more than 20 variations of excellent gluten-free pasta.
