Since 2006 Vincenzo Petrone and Filomena Sorrentina have been at the helm of this Gragnano pasta maker. Thanks to their skills and commitment to quality, they've already gained a steady slice of the market. They start by selecting the right ingredients (their semolina is 100% Italian). Pure Monti Lattari water is then added until the dough is 33% water, after which it is pressed and then bronze wire-drawn into any of a variety of pasta shapes (both classic and 'special' varieties are available). Finally, the pasta is dried at a low temperature, with impressive results.
