Based in Irpinia, this young, family-run producer has revived Avellino's time-honored tradition of pasta-making by combining history and innovation. In addition to traditional bronze wire drawing machines, they draw on patented silver and platinum systems (which are among their unique selling points). Each variation is made with prized durum wheat cultivated in Campania and Puglia, and micro-filtered spring water. Production is carried out using artisanal methods, including slow drying at low temperatures. There's also a line of "mignon" pastas for children. Their 100% wholemeal pasta is particularly appreciated by professional chefs.
