In the 1970s Michele Portoghese opened a small pastry laboratory producing cantucci biscuits. Over the years it has retained its family-run scale but the company now specializes in pasta. Good quality and the desire to promote Italian ingredients and the value of a Mediterranean diet have been decisive factors in making this little pasta company famous beyond national borders. The focus is on classic shapes and the latest challenge is to produce the perfect pacchero: Pugliese wheat, slow drying and 17 minutes cooking time!
