Antonio Marella began his craft pasta adventure in the late 1980s, naming his company Il Pozzo del Re, famous for its oversized, flavoured special shapes. In recent years, with the opening of the new factory, production has expanded to embrace classic shapes and sizes, dozens of long and short types, both bronze-drawn and rolled, dried slowly in static frames at a temperature never exceeding 3638 °C. The preference is for organic local or regional durum wheat, processed by small local mills.
