It all started 30 years ago in a small workshop created by Gaetano Maccari. His aim was to offer consumers a product that respected local pasta making traditions. Over time, and with the coming of new generations (Federico and Lorenzo, Gaetano’s sons), that small project became a reality. Thanks to a combination of manual skill, mastery and modern technology, today the producer churns out about 20,000 kilos of pasta a day, and they’re set to keep expanding (to the point where they regularly have to enlarge their facility). Their high-quality egg pasta, made using only Italian ingredients, is bronze wire-drawn and dried slowly at low temperatures. The result is a pasta that is pleasantly rough and porous (a variety of shapes and sizes are available). Their semolina pasta and organic spelt pasta are also increasingly popular with consumers.

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