The Maestro loved Neapolitan Pasta and had a real penchant for it. On May 19th, 1883 his wife wrote to the Pasta maker: "It has been quite some time that we are without real pasta such as fabric, and coins and..... So, please send us the following weight and quality".
The Naples Pasta Producer is synonymous with superior quality. The art comes from the Neapolitan tradition, held by Torre Annunziata native pasta maker, who has been producing since when drying was done manually with rudimentary tools. Traditionaly, pasta makers took advantage of favorable weather conditions and climate using of braziers to warm the rooms until the drying process was completed. Making pasta was a rite. Knowing such secrets made the Pasta makers important and essential for their shops because without technical instruments they had to know about hydrometry processes (the level of water and humidity)
The flavour is determined by the careful selection and choice of the best durum wheat with a high protein, low ash and high gluten contents, giving the pasta its straw yellow color.
The quality is expressed by offering to the market bronze shaped pasta which has been dried slowly at low temperature (24 h), so as to retain the best organoleptic qualities.
There are over 60 different pasta shapes, short or long in which it is possible to find excellent characteristics such as perfect cooking resistance and porosity allowing it to retain the best flavor for sauces and condiments.