At the end of the 19th century the Russo family moved from Torre Annunziata to Cicciano and started the pasta-making business that it still operates to this very day. Passion and a commitment to traditional, artisanal methods are the keys to its success. Only choice semolina is used to make the dough, which is worked slowly before being drawn through brass, dried slowly and cooled at room temperature. Their selection is robust and diverse. Both short and long pasta varieties are available, as well as flavored pasta. Sauces and toppings are also available.

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