This family craft pasta maker has been in business for almost a century and a half. The ancient crafting is now replaced by machinery able to reproduce tradition, keeping to its slow times and methods, and low drying temperatures, as well as using circular bronze dies. The 17 pasta shapes and sizes are made with durum wheat flour, high in gluten and protein, procured from Campobasso’s Ferro mill, and packed in straw-coloured boxes featuring the Parco Nazionale della Majella seal.

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