One of the region’s best-known pasta factories, whose secret for making a quality product is the perfect blend of durum wheat, as well as bronze drawing and long drying times (24–36 hours) at temperatures not in excess of 55 °C. Many operations are still manuals for a total production that never exceeds 40 quintals a day. Paccheri, lasagne, taccozzette, fusilli, ferrazzuoli, calamari, trecce, and trofie del Vesuvio are the more traditional shapes and sizes, flanked variations on a theme, like paccheri rigati and paccheri ondulati.

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