Setaro began crafting pasta in 1939, respecting nature and tradition, using selected durum wheat flour and extra-pure spring water. Processing goes through vintage bronze dies and the pasta drying process is kept very slow (from 24 to 120 hours, depending on the type), at low temperatures. The product range is extensive: paccheri; millerighe; gigantoni; lumaconi for baked dishes; calamarata for fish sauces; taccole for chickpeas. And all packaged by hand.

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